Scrambled Eggs with Aquatir Caviar: A Simple Brunch for Two

Scrambled eggs with black caviar turn a familiar brunch into a carefully balanced dish. The eggs supply a mild, creamy base; the caviar brings a distinct texture and salty accent. The important step is to finish cooking the eggs first and add Aquatir caviar only after plating.

Ingredients for two people

• 4 eggs
• 15 g unsalted butter
• 20 g crème fraîche, optional
• 30 g Aquatir Russian Sturgeon or Sterlet caviar
• 2 small slices of plain bread or toast
• A few chives, optional

Allow around 15 minutes. The recipe contains egg, fish and milk; ordinary bread also contains wheat. Keep the toast unseasoned, and make it lightly crisp rather than very hard.

Choose the caviar for your brunch

Aquatir describes Russian Sturgeon caviar as creamy and nutty, while Sterlet caviar has smaller pearls and a mild, buttery profile. Either can be used. Try a small spoonful separately before cooking so you know how much additional seasoning the plate needs.

Step-by-step method

1. Keep the caviar in the refrigerator according to the label while you prepare the other ingredients. Set out two plates.
2. Crack the eggs into a bowl and whisk until the yolks and whites are evenly combined.
3. Melt the butter in a non-stick pan over low to medium-low heat. Add the eggs and stir gently with a spatula, drawing the setting mixture away from the base.
4. Continue cooking until the eggs are set with no visible liquid egg remaining. Avoid strong heat, which can quickly make them dry.
5. Remove the pan from the heat. Fold in the optional crème fraîche, then divide the eggs between the plates alongside the toast.
6. Let the strongest heat subside briefly. Add 15 g of caviar to each serving and finish with a few chives if desired. Serve promptly.

Keep the caviar as the final layer

Do not whisk the caviar into the raw eggs or stir it through the hot pan. A separate topping preserves the contrast of textures and lets each person combine it with a forkful at the table. If you prefer more control, serve the caviar alongside the eggs on a small chilled dish instead.

Season after tasting

Begin without added cheese, smoked meat, chilli sauce or extra salt. These ingredients can easily dominate the small quantity of caviar. Taste a bite of egg with the topping before deciding whether anything else is needed. Plain bread is useful for balancing the richness without adding another strong flavour.

Make a small brunch menu

Add a fresh vegetable side or a few cucumber rounds, keeping dressings separate from the caviar. For four guests, double the eggs and use 60 g of caviar at the same serving size. If you are also serving caviar canapés, include those portions in the total calculation.

Explore the Aquatir collection or use our caviar portion guide to plan a relaxed brunch with a clear balance between the everyday ingredients and the delicacy.