Scrambled Eggs And Caviar: Billionaire Food

March 16th, 2011 § 0 comments

Unless you’re a Russian oligarch, Goldman Sachs partner or Middle Eastern oil sheik, caviar has become unaffordable. HG is talking about the real stuff: Osetra, Beluga, Sterlet or Sevruga from the Black Sea. For HG, a wistful memory. But, all is not lost. HG can still feel regal by indulging in scrambled eggs on buttered toast topped with modestly priced (but very good) red salmon caviar. Proper ingredients are essential: Fresh eggs from a humane hen house, high quality sweet butter, sweet cream, creme fraiche (Whole Foods carries a good quality brand), Pepperidge Farm Thin White Bread and, of course, good quality red salmon caviar (Zabar’s will overnight it to you).

Melt generous amount of butter in your saucepan under very low heat. Gently scramble eggs with sweet cream (HG likes to add a few drops of Tabasco). Add eggs to saucepan (keeping heat low). Swirl eggs in pan, adding a bit more sweet cream. You want very creamy eggs formed into gentle curds. Top the white bread toast with eggs, add caviar and a spoonful of creme fraiche. HG likes this dish with chilled Prosecco or Gruet New Mexico Blanc de Blanc. HG doesn’t want to be a billionaire. HG just wants to eat like one.

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