Slow-Cooked Scrambled Eggs with Caviar

Ingredients

• 1 pinch pepper black freshly ground
• 2 slices day-old brioche toasted
• 2 teaspoons malossol caviar 
• 4 extra large eggs 
• 2 servings splash half-and-half 
• 1 pinch kosher salt 
• 2 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk the eggs in a bowl with the half-and-half, salt, and pepper.
2. Heat 1 tablespoon of butter in a large saute or omelet pan.
3. Add the eggs and cook them over medium heat, stirring constantly, until the desired doneness. Off the heat, add 1 more tablespoon of butter and stir until it's melted. Check for seasonings.
4. Serve hot on a slice of toasted brioche with 1 teaspoon of caviar per person.