4 large eggs

2 tablespoons shredded chervil

2 tablespoons unsalted butter

4 tablespoons heavy cream

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons creme fraiche

3 tablespoons (about 2 ounces) white sturgeon caviar or sevruga or osetra caviar

4 slices fresh melba toast for serving Scrambled Eggs in Eggshell with Cavier

This recipe was made by Jacques and Claudine Pepin on stage during the Food & Wine Classic at Aspen. 


directions:
1. Remove tops of the eggshells with an egg cutter or tap shells lightly with a knife and remove the top quarter of the shells. Pour eggs and chervil into a bowl and whisk until well combines. Rinse empty eggshells under hot water and let dry.

2. In a nonstick skillet, heat the butter over low heat. Add eggs and whisk over low heat until almost dry. Whisk in cream and season with salt and pepper. Spoon scrambled eggs into empty shells. Top each with a dollop of creme fraiche and cover with a spoonful of caviar. To serve, place eggs in egg cups or nestle into a pile of rock salt. Serve, if desired, with a thin homemade melba toasts.

serves 4