Custard Eggs in Potatoes with Caviar Recipe

Custard Eggs In Potatoes With Caviar Recipe

Ingredients

Makes 18 POTATOES

• 18 small red potatoes (each about the size of a large egg)
• 8 large eggs
• 1 1/2 tsps. salt
• 1/2 tsp freshly ground pepper
• 4 tbsps. unsalted butter
• 2 tbsps. creme fraiche
• 1 oz. black caviar

Method

1. Preheat the oven to 325 degrees F
2. Line a baking sheet with parchment or foil
3. Place the potatoes into a large saucepan, add water to cover and stir in 1 tsp salt.
4. Bring to a boil over high heat, reduce the heat to a simmer and cook until the potatoes are just tender, about 8-10 minutes .
5. Drain the potatoes and blot with paper towels to dry off any excess moisture.
6. Slice off the tops and bottoms of the potatoes, no more than 1/4 inch.
7. (slicing off the bottom will allow the potatoes to sit on a plate without rolling).
8. Use a paring knife or melon baller to hollow out the top ends of the potatoes; reserve the hollowed-out potatoes for another use.
9. Place the potatoes onto the baking sheet, season with salt and pepper and cover them with foil.
10. Place the potatoes into the oven to heat through, about 5 minutes.
11. In the meantime, whisk the eggs together and season the remaining 1/2 tsp salt and pepper.
12. Place a stainless bowl over a saucepan containing barely simmering water (or use a double boiler).
13. The water should not be touching the bottom of the bowl.
14. Melt the butter in the bowl or top of the double boiler and swirl it around to coat the bottom.
15. Add the eggs.
16. Slowly scramble the eggs, stirring and folding constantly, for 10-12 minutes, until curds are loosely formed but the mixture is still very moist and loose.
17. Remove the eggs from the heat and continue stirring for 2 minutes.
18. Stir in the creme fraiche.
19. Divide the eggs among the warm potatoes and top with the caviar to serve

Full List of Potato Recipes
Full List of Eggs Recipes