Scrambled Eggs, Caviar, Crème Fraîche, Chives
Last but not least in a series of 4 Holiday Entertaining Dishes, scrambled eggs with caviar is a wonderfully extravagant way to celebrate Christmas morning or New Year’s Day brunch.
Served in charming mini Lodge cast iron skillets, this breakfast is simultaneously elegant and rustic. Fluffy scrambled eggs paired with puffed popovers and butter are irresistible, but for the ultimate breakfast experience, add creamy-tangy crème fraîche and burst-in-the-mouth pearls of rich-brown nutty ossetra caviar .
Holiday Entertaining Series
Hors d’oeuvre: Oysters, Ossetra Caviar, Crème Fraîche (here)
First Course: Foie Gras with Sweet & Salty Palmier Cookies (here)
Holiday Side Dish: Asparagus, Hollandaise, Caviar (here)
Scrambled Eggs and Caviar Recipe
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Asparagus, Hollandaise, Caviar
More caviar? Yep, ’tis the season after all! Asparagus with Petrossian Ossetra Caviar is served as a fancy side dish to a standing prime rib roast of beef for a very special holiday meal.
The briny dark brown eggs create a striking presentation when draped over bright green asparagus with a pale yellow sauce. Silky hollandaise and crunchy roe make for an exquisite contrast of textures. The subtle flavor of the sea plays well with the earthy elegant taste of the asparagus. It’s an extraordinary dish – perfect for Hanukkah, Christmas, or New Year’s Eve.
Asparagus, Hollandaise, Caviar Recipe
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Oysters and Caviar
For the holiday season we’re serving a most thrilling luxury, the world’s most sublime delicacy – the roe of a mature sturgeon!
It’s a connoisseur’s dream – a fresh shucked oyster topped with crème fraîche and a generous dollop of royal ossetra caviar.
Elegant jewel-like eggs with that fabulous, famous burst of the sea sit atop a crisp, firm-textured bivalve with a sweet aftertaste that sparkles with salinity. Crème fraîche adds a nuanced enhancement to the roe with its creamy tang. Pulling out all the stops, this opulence-in-a-shell is paired with Champagne to complement the caviar’s briny zest.
Exquisitely rich, gloriously complex, utterly delectable. Happy Holidays, my friends!
Oysters and Caviar
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the purple course:
smoked sturgeon and transmontanus caviar
purple potato with olive oil and fleur de sel
creme fraiche, single chive, garlic flower
Sturgeon Two Ways was one of seven courses we served at the fundraising dinner for our school this weekend. Transmontanus caviar and smoked sturgeon were paired simply with purple potato, a petite dollop of creme fraiche plus the plain adornment of a single chive and a pretty garlic flower. The society garlic blossoms have a distinct garlicky flavor which pair well with savory dishes. We deemed this the “purple course.”
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