Eggs With Brown Butter And Salmon Caviar

Total Time: 40 mins Preparation Time: 23 mins Cook Time: 17 mins

Ingredients

• 12 large eggs
• 3 large radishes, finely julienned
• 2 tablespoons creme fraiche or 2 tablespoons sour cream
• 1/2 teaspoon finely grated lemon zest
• salt
• fresh ground black pepper
• 1 ounce salmon roe
• 2 tablespoons unsalted butter
• 1 pinch crushed red pepper flakes (optional)

Recipe

• 1 put the eggs in a large saucepan, cover with cold water and bring to a rolling boil.
• 2 cover tightly and remove from the heat; let stand for 12 minutes.
• 3 fill a medium bowl with ice water.
• 4 pour out the water from the saucepan and shake the pan gently to crack the egg shells.
• 5 transfer the eggs to the ice water to cool, then pat the eggs dry.
• 6 peel the eggs and halve each one lengthwise.
• 7 slice a thin sliver from the bottom of each egg half to keep it steady.
• 8 in a small bowl, combine the radishes with the creme fraîche, lemon zest and a pinch each of salt and pepper.
• 9 spoon the radishes onto the eggs and top with a small dollop of salmon caviar.
• 10 in a small skillet, cook the butter & crushed red pepper flakes, if using, over moderate heat until lightly browned and fragrant, about 5 minutes.
• 11 season with salt and spoon a small drizzle over the caviar.
• 12 serve right away with elegant, toasty champagne: taittinger la française nv.