4 free range or organic eggs
⅔ cup cream
20 g butter
1 tbsp extra virgin olive oil
4 slices Petuna smoked ocean trout
2 teaspoons of Petuna Ocean Trout Caviar
1 teaspoon tarragon, torn
Prep: 5 mins | Cook: 10 mins | Serves 2
Whisk the eggs and cream in a mixing bowl and season well with salt and pepper.
Heat the butter and olive oil in a large non-stick frying pan over a medium heat until hot.
Pour in the egg mixture and cook, pushing the cooked egg with a wooden spoon towards the centre of the pan, until all the egg mixture is just starting to firm up.
Place scrambled egg on the grilled toast, add a teaspoon of caviar to each and serve with a smoked ocean trout, tarragon and season to taste.