Eggs with Cream Cheese and Caviar

This scramble was a spur of the moment dish, but I could not be happier about how it turned out. I often see caviar or roe included on bagel breakfast spreads so I had a feeling it would work well if incorporated into a scramble with other bagel-y flavors. Since I had a ton of caviar leftover from Hamilton night, I figured I should put it to good use.

Simply whisk eggs with finely chopped scallions (white part), some dill, and a bit of half and half. Scramble with a bit of butter and just when it’s about to fully firm up, add bits of light cream cheese. The cream cheese will start to melt but will still keep most of its form so it’ll basically be little studs throughout the eggs – lovely little surprises as you eat. Turn out onto a plate, top with the green parts of the scallions and a generous dallop of caviar.

Listen, I recognize that not all caviar is created equal. This is a $10 jar I ordered off Amazon so it’s not crazy high quality. But from a saltiness and textural standpoint, it still totally does the trick and adds a little luxury to your scrambled eggs. Luxury in 5 minutes? I’ll take it.