Slow-Cooked Scrambled Eggs with Caviar

• 4 extra-large eggs
• Splash half-and-half
• Pinch kosher salt
• Pinch freshly ground black pepper
• 2 tablespoons (1/4 stick) unsalted butter, divided
• 2 slices toasted brioche
• 2 teaspoons malossol caviar, osetra or sevruga

1. Whisk the eggs in a bowl with the half-and-half, salt, and pepper.
2. Heat 1 tablespoon of butter in a large saute or omelet pan.
3. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness.
4. Off the heat, add 1 more tablespoon of butter and stir until it's melted.
5. Check for seasonings.
6. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.

eggs, kosher salt, freshly ground black pepper, unsalted butter, brioche, malossol caviar

Taken from www.foodnetwork.com/recipes/ina-garten/slow-cooked-scrambled-eggs-with-caviar-recipe.html (may not work)