Caviar Eggs

Ingredients

• 100 ml heavy cream (15% fat)
• 1 small piece lemon
• Salt
• Cayenne pepper
• 0.25 bunch chives
• 4 large eggs
• 20 g butter
• 4 tsp caviar

Instructions

1. 1.

   Whisk the cream with a hand mixer until stiff peaks form. Squeeze juice from the lemon piece and catch it in a bowl.

2. 2.

   Add a pinch of salt and cayenne pepper to the cream, fold gently, and whisk again if desired.

3. 3.

   Wash the chives, pat dry, and cut into very fine ribbons.

4. 4.

   Carefully trim the top quarter of each egg shell over a bowl with a bread knife.

5. 5.

   Scoop out the yolks into the bowl. Add lemon juice and a pinch each of salt and cayenne pepper. Beat with a fork or whisk. Rinse the shells under hot water and set aside in an egg cup.

6. 6.

   Melt butter in a non‑stick pan over low heat.

7. 7.

   Add the yolk mixture to the pan, stirring constantly until it thickens slightly into a creamy consistency.

8. 8.

   Fill the cleaned egg shells with the cooked mixture. Top each with a bit of cream and one teaspoon of caviar, sprinkle with chives, and serve.