There are days that require extravagance and excess, December 25 is one of those days. So here is my recipe for breakfast that you will enjoy with a glass of Blanc de Blancs or Blanc de Noirs "Champagne".

Merry Christmas to all of you.

For 4 people

Preparation: 30 min

Cooking time: 10 min

INGREDIENTS

30g Premium selection of the Classic Osetra Caviar from Marshallberg Farm, NC

8 whole eggs

8 oz of Vermont Crème Fraiche

4 Egg Cups and Coarse Salt for presentation

8 sprigs of flat-leaf parsley

THE RECIPE

Open the raw eggs by uncapping them as for a boiled egg so that you can collect the shells for presentation. Soft boil the shells (one by one) in water and drain them on a paper towel to remove all the water. In a pan, put the cream on the heat and bring to the light boil. Meanwhile, whisk together the eggs you previously put in a bowl and season with salt (no pepper). Once the cream is starting to boil, pour in the eggs and start cooking over low heat while stirring with a whisk. Cook not too quickly to avoid burning the bottom and forming lumps. When the eggs are lightly coagulated, pour it out of the pan in a bowl so that they do not continue to cook.

DRESSING

Fill each shell with the scrambled egg and deposit a generous spoon of caviar on the top. Garnish with a leaf of flat-leaf parsley, put coarse salt on a plate, which will keep the extra eggs upright.

The Wines to Drink With It:

• Analemma Wines, Atavus 2018, Blanc de Noirs Brut, Columbia Gorge, OR
• Sea Smoke Vineyards, "Sea Spray" Pinot Noir Brut 2018, Santa Rita Hills, Santa Barbara, CA
• Hermann J. Wiemer, Blanc de Blancs 2019 Brut, Standing Stone Vineyard, Seneca Lake, Finger Lakes, NY
• Gruet Winery, "Sauvage" Blanc de Blancs NV, New Mexico