Eggs Divine

Photo: Sang An


Makes about 30 appetizers (serving size: 1 appetizer)


2 tablespoons unsalted butter
8 large eggs
4 ounces crème fraîche
1–2 ounces black caviar


Melt butter in a nonstick skillet over medium-high heat. Whisk eggs, and add to pan, stirring about 5–7 minutes or until creamy. Portion eggs onto ceramic serving spoons; top each with a dollop of crème fraîche and a touch of black caviar.

Susan Sugarman,


December 2008
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