Eggs Caviar




  • 10 grams of caviar or roe
  • 2 eggs
  • 1 teaspoon of Cognac 
  • 1 teaspoon unsalted butter
  • 2 tablespoons labneh (Greek Yogurt)
  • 1 slice sourdough or rye bread, toasted and buttered



  1. Shell and gently whip the eggs with a fork.
  2. Heat a saucepan over medium heat, then add the Cognac and butter when hot. Add the eggs whisking constantly until the eggs become a soft scramble. 
  3. Add 1 tablespoon of the labneh and stir to incorporate (do not mix in vigorously).
  4. Top the buttered toast with plenty of soft scrambled eggs and a heaping spoon of the caviar. Or pour eggs in a bowl and top the whole thing with the caviar, use the toast as a spoon.