Scrambled Eggs With Osetra And Mouillettes

• 4 thin slices white bread
• 3 tablespoons unsalted butter
• 6 large farm eggs (preferably from free-range chickens)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sour cream
• 2 tablespoons (about 1 ounce) osetra malossol caviar

1. Toast the bread.
2. Butter all the slices with 1 tablespoon of the butter.
3. Remove the crusts and cut each slice into 4 narrow strips, or mouillettes.
4. When ready to serve, place the eggs, salt and pepper in a bowl.
5. Mix with a whisk until well blended.
6. Heat the remaining 2 tablespoons of butter in a thick, heavy saucepan with high sides.
7. Add the egg mixture and cook over medium to high heat, stirring continuously and vigorously with a whisk until the mixture is creamy and consists of very small curds.
8. While still quite soft, remove the mixture from the heat.
9. (The eggs will continue to cook in the residual heat of the pan.)
10. Add the sour cream and mix well.
11. Divide the egg mixture among 4 warm plates.
12. Arrange 4 mouillettes around each portion.
13. Top with the caviar, using about 1 1/2 teaspoons per serving.
14. Serve immediately.

thin slices white bread, unsalted butter, eggs, salt, freshly ground black pepper, sour cream, caviar

Taken from cooking.nytimes.com/recipes/1637 (may not work)