- 2 tablespoons unsalted butter
- 8 large eggs
- 4 ounces crème fraîche
- 1–2 ounces black caviar
Melt butter in a nonstick skillet over medium-high heat. Whisk eggs, and add to pan, stirring about 5–7 minutes or until creamy. Portion eggs onto ceramic serving spoons; top each with a dollop of crème fraîche and a touch of black caviar.