About this recipe:This is a special, warm morning breakfast for someone you want to impress! Caviar and eggs always go together so well, and this makes a lovely weekend brunch. You could also serve the eggs on blinis. I don’t know where this originates from - someone out there might know and could tell me!
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Method Prep:10min › Cook:10min › Ready in:20min
Preheat the oven to 230°C, 450°F, gas mark 8.
Nearly melt 2 tablespoons of the unsalted butter. Cut the bread into two 12 to 15cm discs (about 5 to 6 inches) using a pastry cutter or a teacup and a sharp knife. Paint both sides of the bread disc with the butter and place on a baking sheet. Put into a hot oven for about 6 minutes or until the bread is turning brown and quite crispy. Put a disc on each plate for serving.
Heat up a frying pan to a high heat, pour in a teaspoon or two of vegetable oil and then the slices of pancetta. Fry until quite crisp, keep warm.
Lightly scramble the eggs – melt the third tablespoon of butter in a non-stick pan. Whisk the eggs and stir into the saucepan, continue to stir the egg over a low heat until it becomes lightly scrambled, still creamy; add the cream and continue to stir until just firm.
Spoon the scrambled egg equally on each piece of bread, flatten the top of each mound with the back of a spoon. Spoon on the caviar (a little mound in the middle of the scrambled egg). Crush the peppercorns with a heavy kitchen knife or a mortise and pestle and then sprinkle over the caviar. Place two or three rashers of crisp pancetta on the side.