Œufs brouilles au caviar / Scrambled eggs with caviar
Ingredients for 4 servings
- 300g flour
- 125g +25g butter
- ¼ teaspoon salt
- 30g Caviar
- 30ml milk
- 8 eggs
- 1 lemon
- freshly ground pepper to taste
Directions:
Sift the flour and pile in a heap on a pastry board
- Make a well in the flour and add the salt
- Cut 125g butter into small pieces and allow to softem
- Add butter to the flour and work the butter and salt into the flour using finger tips.
- Add a little water to the dough to help mix but not much, mix until a ball of dough is formed
- Leave the dough to rest for for several hours
- Preheat oven to 220Cdegrees
- Roll out the pastry thinly and line 8 small tartlet cases
- Prick the pastry all over with a fork, to allow air to escape while cooking
- Bake for 12 minutes
- Remove tartlets from the pastry cases and keep warm
- Stir the caviar into the milk
- Squeeze juice from lemon
- Beat the eggs and add pepper
- Add caviar, milk and a little lemon juice to the eggs and stir in
- Use a double boiler to cook the eggs, adding 25g butter piece by piece, as the eggs thicken, stirring all the time with a wooden spoon
- Spoon the mixture into the pastry tartlets and serve immediately
Pair with a glass of Tribaut Schloesser brut champagne, available at the French Market shop in Cape Town.
Bon Appetit!