Creamy Scrambled Eggs with Caviar Recipe

Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs?

Most people don't think caviar when searching for a midnight snack, but why not? Caviar doesn't need to be expensive—you can get small jars of American lumpfish or paddlefish caviar for just a few bucks at most gourmet grocery stores, and with caviar, a little goes a long way. Sure, it won't have the complexity or the tender, bursting texture of the premium stuff, but that doesn't mean it can't serve its purpose. My wife and I happened to have a few jars of the pasteurized stuff kicking around the fridge from a recent trip to Sweden. The tiny eggs are a little tough from the sterilization process, but they taste just fine and last pretty much forever.

To finish off my snack, all I had to do was toast a slice of bread, pile the creamy eggs on top, spoon a bit of caviar over it, and garnish it with a bit of chopped red onions and sour cream. Eggs on eggs. Chicken of the Sea. Whatever you want to call it, I call it simply delicious.

Note: There's no need to get really expensive caviar for this simple dish. Cheap American paddlefish or lumpfish roe works just fine, as does salmon roe or tobikko. I used white bread, but pumpernickel or black bread would be appropriate as well. If you want to get extra fancy, replace the toast with blini or potato pancakes.