Eggs Caviar

• 2 eggs
• 1 teaspoon Cognac (Pierre Ferrand 1840 is our go-to, but a little Hennessey never hurt nobody)
• 1 teaspoon unsalted butter
• 2 tablespoons sour cream or labneh
• 2 grams of your favorite caviar or roe
• 1 slice sourdough or pumpernickel rye bread, toasted and buttered

1. Gently whip the eggs with a fork.
2. Heat a saucepan over medium heat, then add the Cognac and butter (they should sizzle/simmer immediately). Add the eggs and whisk constantly-working on and off the heat in order to develop the curds little by little and prevent the eggs from sticking or otherwise overcooking at the base of the pan-until the eggs begin to resemble a soft scramble. Add 1 tablespoon of the sour cream and stir to incorporate, letting the eggs sputter and pop a few times on the heat. Barely fold in the remaining sour cream (some streaks should still be visible).
3. Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon, and knock yourself out.

eggs, cognac, unsalted butter, sour cream, favorite, sourdough

Taken from www.epicurious.com/recipes/food/views/eggs-caviar (may not work)