Scrambled eggs & Kasnodar Caviar

Ingredients

2 people

• Salt
• Pepper
• 125 g butter
• 6 fresh eggs
• 1 x 20 g tin of Kasnodar Caviar

Preparation

• Melt the butter in a saucepan over a low heat.
• Beat the eggs with some salt as for an omelette. Pour them over the melted butter in the pan.
• Turn the heat down very low. Stir regularly with a spatula.
• The eggs will gradually set. Add a little more butter.
• When they start to come away easily from the bottom of the pan, take it off the heat.
• Serve on a plate and top the eggs with the Kasnodar caviar.