French Scrambled Eggs with Ikura Caviar

Ingredients

• 3 Free Range Eggs
• 30g Creme Fraiche
• Chives, to garnish
• Mt Cook Alpine Salmon Ikura Caviar, to garnish

Method

1. Crack the eggs into a bowl and whisk well
2. Using the double boiler method (a heatproof bowl resting on top of a saucepan of simmering water) for the creamiest eggs. Pour the eggs into the heat-proof bowl and using a rubber spatula to continuously & slowly stir the eggs. You should see small curds forming
3. When the eggs are almost done, add in the crème fraiche and continue to stir until you have a silky, custardy scramble.
4. Plate & garnish with some chives and top with Mt Cook Alpine Salmon Ikura Caviar

Recipe with thanks to Chef Daniel from the One Restaurant, Christchurch