Scrambled Eggs with Caviar
7,9 / 10
ready in 23 min.
Carefully crack the top third of each egg and place the eggs in a mixing bowl. Carefully, rinse the shells in hot water, drain and set aside.
Add the milk, salt, pepper, nutmeg, and lemon zest to the eggs and whisk to fully incorporate.
Melt the butter in a heavy or nonstick skillet over medium heat and add the eggs. Stir gently with a wooden spoon until the eggs are scrambled and just beginning to set.
Place the eggshells in egg cups and gently fill with scrambled eggs. Garnish with snipped chives.
Remove the crust from the edges of the buttered toast and cut slices into strips. Lightly spread the caviar over the toast strips. Serve.