Scrambled eggs spooned back into their shells and dotted with caviar are colorful, unusual, and delicious. Serve them as a first course or with brunch.Ingredients8 large brown or white eggs (or a mix)1/4 cup heavy creamCoarse salt and freshly ground pepper4 tablespoons unsalted butterCreme fraiche, or sour cream, for servingSalmon roe or sevruga caviar (or both), for servingDirectionsBring...

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