Brioche With Caviar And Scrambled Eggs

• 6 brioches
• 8 eggs
• Coarse salt and freshly ground pepper to taste
• 4 tablespoons unsalted butter
• 4 ounces caviar

1. Preheat oven to 350 degrees and heat the brioches.
2. Meanwhile, prepare the eggs.
3. Beat the eggs with the salt and pepper.
4. Add half the butter, cut in little pieces.
5. Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
6. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides.
7. Keep the brioches warm.
8. Fill the brioches with the egg mixture and top with caviar.
9. Place the lids at an angle on the side.

brioches, eggs, salt, unsalted butter, caviar

Taken from cooking.nytimes.com/recipes/1104 (may not work)