Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Caviar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large eggs
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1¾ ounce caviar
Directions
Using an egg topper remove the top ¼ from 4 of the eggs being careful to remove only the top.
Pour the yolks and whites into a small bowl and set the eggshells aside.
Crack open the remaining 2 eggs and add the yolks and whites to the bowl.
Using a fork beat the eggs until thoroughly blended.
Bring a small saucepan three-fourths full of water to a boil over high heat.
Reduce the heat to medium so the water maintains a simmer.
Place one of the reserved eggshells in the simmering water for 15 seconds.
Using a slotted spoon carefully remove eggshell and place upside down on paper towel to dry.
Repeat with the remaining eggshells.
In a nonstick sauté pan over medium heat melt the butter.
Add the beaten eggs and season with salt and pepper.
Stir constantly with a wooden spoon until the eggs have thickened about 5 minutes.
Place the empty eggshells in egg cups.
Fill the shells with the scrambled eggs dividing evenly.
Garnish with the chives and a dollop of caviar.
Serve immediately.
Category:Cathy's Recipes
Category:Breakfast Recipes
Category:Brunch Recipes
Category:Egg Recipes
Category:Caviar Recipes