Sunday, 3 January 2010

My special New Year's champagne breakfast Part 1: scrambled eggs with caviar on toast

Every year on January 1st, my wife an I indulge ourselves in a very decadent, two-course New Year's breakfast: scrambled eggs with caviar on buttered toast and Bélon oysters with two sorts of sauces. All while sipping on French champagne




Ingredients  (serves 2)
  • 1 tbsp extra virgin olive oil (you could use 2 knobs of butter instead)
  • 4 large eggs
  • 150ml (about 2/3 cup) double cream
  • 1/4 tsp salt
  • 4 tbsp caviar (I use the more affordable Scandinavian alternative: roe of lumpfish, available at any well-stocked supermarket)
  • 200g can baked beans in tomato sauce (can you guess the brand?)
  • Toast and butter to serve
Method
In my honest opinion, as far as the scrambled eggs are concerned, there is only one way to prepare them: Bill's way. And with Bill, I mean Aussie chef and head eggmaster Bill Granger. It works like this:
  1. Heat olive oil (Bill uses butter) in a pan over medium/high heat
  2. I an separate saucepan heat the can of baked beans and keep warm until ready to serve
  3. In a bowl, mix eggs, cream and salt together
  4. Pour egg mixture into pan and leave to cook until the edges are just about starting to set, about 20 seconds
  5. Using a wooden spatula gently pull the egg mixture from the edges to the center (the still liquid egg mixture will spread out to the edge of the pan).
  6. Repeat the process (wait until edges are set - pull inwards)
  7. Then fold the egg mixture (never actually scramble the egg) until just set
  8. Turn out onto serving plates, top with a table spoon of caviar (feel free to decorate with dill or whole chives) and serve with baked beans and hot buttered toast.
My wife actually didn't like the new addition of baked beans so I guess I will leave them out come New Year 2011. Or I come up with some cunning replacement. Any suggestions?












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