Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs?
Most people don't think caviar when searching for a midnight snack, but why not? Caviar doesn't need to be expensive—you can get small jars of American lumpfish or paddlefish caviar for just a few bucks at most gourmet grocery stores, and with caviar, a little goes a long way. Sure, it won't have the complexity or the tender, bursting texture of the premium stuff, but that doesn't mean it can't serve its purpose. My wife and I happened to have a few jars of the pasteurized stuff kicking around the fridge from a recent trip to Sweden. The tiny eggs are a little tough from the sterilization process, but they taste just fine and last pretty much forever.
To finish off my snack, all I had to do was toast a slice of bread, pile the creamy eggs on top, spoon a bit of caviar over it, and garnish it with a bit of chopped red onions and sour cream. Eggs on eggs. Chicken of the Sea. Whatever you want to call it, I call it simply delicious.
Note: There's no need to get really expensive caviar for this simple dish. Cheap American paddlefish or lumpfish roe works just fine, as does salmon roe or tobikko. I used white bread, but pumpernickel or black bread would be appropriate as well. If you want to get extra fancy, replace the toast with blini or potato pancakes.
- 4 eggs
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 1-2 ounces caviar (see note)
- 1/4 cup sour cream
- 1/4 cup finely chopped red onions or shallots
- 2-3 slices toast (see note)
Whisk together eggs and salt in medium bowl. Melt butter in 8-inch non-stick skillet over medium heat. Add eggs and cook, stirring continuously until they begin to set around the edges, about 1 minute. Reduce heat to medium low and continue to cook, gently stirring and scraping constantly until eggs are thick enough that the spatula leaves a trail in the bottom, about 1 minute longer. Continue to cook, stirring more vigorously to prevent eggs from forming large curds until eggs are just barely set and no liquid remains. Add heavy cream, stir to combine, and transfer eggs to serving plate.
Serve eggs immediately with toast, passing caviar, sour cream, and red onions at the table.