Christmas Morning Scramble Egg with Caviar and Champagne Wine

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