Soft Scrambled Eggs & Beluga Caviar Vol-au-Vents

Name: Soft Scrambled Eggs & Beluga Caviar Vol-au-Vents
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 - 6
Ingredients: Small bunch of fresh chives finely chopped; 3 eggs; 50g unsalted butter diced; 15g crème fraîche; 1 pack mini square vol au vents; 10g Royal Beluga Caviar; Sea salt and black pepper, to taste

Drogo

Servings

4 - 6

Prep Time

10 minutes

Cook Time

5 minutes

These soft scrambled eggs and Beluga caviar vol-au-vents are an elegant, bite-sized canapé, perfect for dinner parties, festive celebrations and special occasions. Crisp, flaky pastry cases are filled with delicately cooked scrambled eggs, enriched with crème fraîche and finished with a generous touch of luxurious Royal Beluga caviar and freshly chopped chives.

The secret to this simple yet indulgent appetiser is gently cooking the eggs with butter over a low heat until they form soft, creamy curds. A spoonful of crème fraîche adds a subtle tang and an exceptionally smooth texture, providing the perfect contrast to the rich, buttery flavour and delicate salinity of Beluga caviar.

Ready in just 15 minutes, these scrambled egg vol-au-vents are an effortless way to bring a touch of fine dining to your table. Whether served as a sophisticated canapé with Champagne, a special brunch appetiser or part of a celebratory menu, each little pastry delivers a beautiful balance of crisp, creamy and delicately briny flavours.

Creamy scrambled egg canapés topped with Beluga caviar and fresh chives

Ingredients

Soft Scrambled Eggs & Beluga Caviar Vol Au Vents

Small bunch of fresh chives finely chopped
3 eggs
50g unsalted butter diced
15g crème fraîche
1 pack mini square vol au vents
10g Royal Beluga Caviar
Sea salt and black pepper, to taste

Directions

Method

Step 1, Finely chop the chives.
Step 2, Make the scrambled egg by breaking the eggs directly into a cold pan and add the diced butter. Stir and break up the yolks. On a medium-low heat cook stirring continuously as the butter melts and combines with the eggs. When you see the eggs start to form large curds remove the pan from the heat. Stir in the crème fraîche and season to taste.
Step 3, Assemble the vol au vents: Fill each vol au vent with the soft scrambled eggs then top with a little sprinkle of chives and Royal Beluga Caviar.
Step 4, If possible, do not use metal spoon to serve the caviar as it can distort the taste, we recommend mother of pearl.