SCRAMBLED EGGS WITH OSETRA CAVIAR AND BRIOCHE
(Makes four appetizer portions)
Lefebvre combines the humble chicken egg with the luxurious fish egg in an incredibly satisfying dish that can be prepared in minutes.
• 4 large brown eggs
• 1 tablespoon unsalted butter
• 2 tablespoons onion, finely diced
• 1 tablespoon fresh chives, chopped
• Fleur de sel
• 4 teaspoons osetra caviar
Whisk eggs until yolks and whites are thoroughly combined. Melt butter in a heavy medium saucepan over medium-low heat. Add onion and sauté until translucent, about three minutes. Add eggs and cook until they become creamy and thicken slightly (they should not be lumpy), whisking constantly and briskly, about two minutes. Remove from heat. Whisk in chives. Season eggs to taste with fleur de sel and pepper. Spoon into serving bowls and top with caviar, about one teaspoon for each. Serve with toasted brioche.