4 large eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
2 ounces Sevruga caviar
8 slices buttered toast, quartered
Preparation
Beat eggs and cream until just blended. Season with salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Pour in the beaten egg mixture, increase the heat to medium-high, and stir with a wooden spoon until the eggs thicken. Remove from the heat.
Divide the eggs between two warmed plates and top with caviar. Serve immediately, accompanied with the toast points.
