Instructions

1. Make chive butter

Soften a small amount of butter and mix with chopped chives.

Set aside.

2. Cook the eggs (low & slow)

Crack eggs into a pan with butter.

Cook on very low heat, stirring constantly.

Remove from heat frequently to avoid overcooking.

Stir in cream at the end for a silky texture.

3. Season carefully

Add only a tiny pinch of salt (caviar brings salinity).

Optional: a touch of white pepper.

4. Plate

Spoon eggs onto warm plates or toasted brioche.

Add a small knob of chive butter on top.

5. Finish with caviar

Gently place caviar on top just before serving.

Do not mix—keep it as the highlight.