6 large eggs
50 g unsalted butter
160 g crème fraîche
1/2 bunch dill
1/2 bunch tarragon
2 slices sourdough bread
2 tsp caviar
- Fill a medium saucepan about 1/4 of the way up with water then place over a medium heat and bring to the boil. Crack the eggs into a heat-proof mixing bowl that will fit over the saucepan and whisk them together.
- Add in the butter and cook the eggs slowly for 20-30 minutes, stirring occasionally, until they are a rich custardy texture with small lumps.
- Use a Compact Food Processor with Knife Blade attachment to blitz the crème fraîche, dill and tarragon together, with a generous seasoning of pepper. Save some dill for garnish.
- Toast the bread and divide your eggs on top of each slice of toast with a spoon of the herb crème fraîche, then top with the caviar, garnish with some dill fronds and serve. Serves 2 (with spare creme fraiche for other uses)