Shirred Eggs and Caviar
This appetizer serves eggs in an unconventional style, shirred and returned to their own eggshells for service. The finished eggs are topped with brandy-laced whipped cream and caviar, and served with toasted brioche slices. The chef strongly recommends Beluga caviar and farm fresh eggs when preparing this dish.
- Brioche - 4 slices
- Whipping Cream - 4 tablespoons
- Alsace Marc de Gewurztraminer - 1 tablespoon (alt. other brandy)
- Brown Eggs - 4
- Unsalted Butter - 1 ounce (2 tablespoons)
- Salt and freshly ground pepper to taste
- Beluga caviar - 4 oz
Remove crusts from each slice of brioche; toast until golden brown. Reserve and keep warm. Clean eggs under cold water; gently dry. Beat whipping cream to stiff-peak stage; stir in the brandy. Whisk until smooth. Place into pastry bag fitted with a small plain tip. Set aside for use as garnish. Using an egg cutter, carefully cut off the top of each egg, placing the contents of each eggshell aside in a bowl. Clean the inside of each eggshell, dry, and reserve. In a small saucepan, scramble eggs; add butter, salt, and pepper. Cook over low heat, stirring eggs with a whip for smooth consistency. Cook eggs to soft stage, being careful not to overcook as eggs will become tough. Gently fill reserved egg shells with scrambled eggs. Garnish the top of each egg with reserved whipped cream mixture in the pastry bag and top with caviar. Cut toasted brioche slices into finger toast and serve.