My special new year's champagne breakfast part 1: scrambled eggs with caviar on toast

Name: My special new year's champagne breakfast part 1: scrambled eggs with caviar on toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 1 tablespoon extra virgin olive oil (you could use 2 knobs of butter instead); 4 large eggs; 150 ml (about 2/3 cup) double cream; 1/4 teasnpoon salt; 4 tablespoons caviar; 200 g can baked beans in tomato sauce (can you guess the brand?); Toast and butter to serve

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Main Dish

Very Easy

30 min

Ingredients

1 tablespoon extra virgin olive oil (you could use 2 knobs of butter instead)
4 large eggs
150 ml (about 2/3 cup) double cream
1/4 teasnpoon salt
4 tablespoons caviar
200 g can baked beans in tomato sauce (can you guess the brand?)
Toast and butter to serve

Preparation

Preparation15 min

Cook time15 min

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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