mini brioches with scrambled eggs and caviare


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Cooking receipe to make mini brioches with scrambled eggs and caviare under category General Recipes. You may find some video clips related to this receipe below.

mini brioches with scrambled eggs and caviare

15g butter

2 medium freerange eggs beaten

1 tbsp double cream

50g caviare trout or salmon roe

Cut the tops off the brioches reserving the lids.

Hollow out each brioche using a melon baller or sharp knife. Place on a baking tray cover loosely with foil and place in a preheated oven (180C/350F/Gas Mark 4) for 23 minutes.

Melt the butter in a small pan over a low heat add the eggs and stir for 23 minutes until creamy.

Remove from the heat stir in the cream salt and pepper.

Spoon the eggs into the wam brioches top with the caviare and lids and serve at once.

The recipe is taken from Loma Wings Party Food (Conran Octopus

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