My special New Year's champagne breakfast Part 1: scrambled eggs with caviar on toast

Main Dish
2 servings
15 min
15 min
Very Easy




  • Heat olive oil (Bill uses butter) in a pan over medium/high heat. In separate saucepan heat the can of baked beans and keep warm until ready to serve.
  • In a bowl, mix eggs, cream and salt together. Pour egg mixture into pan and leave to cook until the edges are just about starting to set, about 20 seconds.
  • Using a wooden spatula gently pull the egg mixture from the edges to the center (the still liquid egg mixture will spread out to the edge of the pan).
  • Repeat the process (wait until edges are set - pull inwards). Then fold the egg mixture (never actually scramble the egg) until just set.
  • Turn out onto serving plates, top with a table spoon of caviar (feel free to decorate with dill or whole chives).
  • Serve with baked beans and hot buttered toast.

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