Russian Tsar eggs

1. Place the whipping cream, the beating whisks and the mixing bowl for 30 minutes in the fridge.

2. Wash the eggs, then open the pointed end of each shell gently.

3. Beat the eggs in a bowl. Add the chopped butter and the heavy cream. Mix well.

4. In a heavy saucepan, pour the eggs and cook, stirring constantly until the desired texture.

5. Place the shells in egg cups and fill the scrambled eggs in the shell and set aside.

6. Whip the cream into a chantilly. Lightly salt and scoop the cream in a pastry bag. Pipe the cream on top of the eggs and then add the caviar.

7. Serve immediately with sop toasted bread.

Photo credit : Sunray Photo