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


Number of serving: 2
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


  • 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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