You might not have the breathtaking views of Europe passing you by outside your cabin window, but you can still start your day in style with the classic combination of eggs and caviar – also served onboard the Venice Simplon-Orient-Express each morning.
Ingredients
12 large free-range eggs
A generous pinch of fine sea salt
4 tbsp unsalted butter, cold and cut into small cubes
4 tbsp crème fraîche
Freshly ground white pepper
4 slices of white bread, lightly toasted
50g caviar (we use Caviar Petrossian Paris)
A glass of champagne to sip alongside (optional but encouraged)
How to Make Soft Scrambled Eggs
1.
Crack the eggs into a large mixing bowl and whisk gently. Season lightly with a pinch of sea salt.
2.
Place a non-stick pan over a low heat. Add in half the butter cubes and once fully melted, pour in the eggs.
3.
Stir continuously with a spatula across the bottom of the pan to gently cook the eggs. As the eggs begin to thicken, add the remaining butter cubes and keep cooking to your preferred consistency.
4.
Remove the pan from the heat and fold in the crème fraîche. Taste and adjust seasoning with salt and freshly ground white pepper.
5.
Spoon the soft scrambled eggs carefully onto warmed plates and top each portion with a generous spoonful of caviar.
6.
Serve immediately while the eggs are warm alongside toast, champagne and more caviar if required.
Author
Bre Graham is a food writer and author of the cookbook 'Table For Two'.
