This is one of the most eye--popping ways to start a dinner--your guests will be wowed. And it's really not hard to do.
Servings: 6
3/4 Cup Heavy Cream
Salt and Cayenne Pepper, to taste
3 Teaspoons Fresh Lemon Juice
3 Teaspoons Vodka
6 Eggs
2 1/4 Tablespoons Butter
6 Teaspoons Caviar
- Whip the cream until it holds stiff peaks, then beat in salt and cayenne to taste, along with the lemon juice and vodka. Taste and adjust the seasoning; it should really sing. Whip the cream again until it is stiff.
- Using the Rösle Egg Topper, remove the tops from the egg shells, pour the eggs into a bowl, and set the bottoms of the shells in egg cups.
- Melt butter in a skillet. Beat the eggs, 2T of the whipped cream mixture, salt and cayenne to taste.
- Pour eggs in the skillet, turn the heat to medium-low and cook eggs slowly, stirring almost constantly with the Cuisipro Silicone Spoon (the flat edge moves the eggs better in the pan).
- When the mixture begins to thicken and then to lump up in small curds, remove from heat but continue to stir until creamy.
- When the eggs become creamy, with small curds all over--not unlike loose oatmeal--they are ready; do not overcook. Add more salt and cayenne if necessary and place in the eggshells. Spoon the whipped cream on top of the eggs. Top each egg with a spoonful of caviar and serve.
Per Serving: 234 Calories; 21g Fat (82.8% calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 296mg Cholesterol; 205mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.
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