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"I like to prepare this elegant version of scrambled eggs on New Year&amp;#039;s Day, but it&amp;#039;s a great dish to eat on the morning after any celebration, such as a big party or a summer wedding. It starts the day off the right way\u2014with caviar! I discovered it in the South of France, while working in the kitchen of Michel Gu\u00E9rard&amp;#039;s restaurant in Eug\u00E9nie-les-Bains. He had a little device that cut off the top of the eggshell, and once the egg was scrambled, everything went back into the shell before it was served. Because this recipe is quite simple, it&amp;#039;s all about the ingredients. Use fresh farm eggs, if you can find them, your favorite smoked salmon, and good country bread. As for the caviar, I am a big fan of American caviar, which is quite delicate and much more affordable than Russian varieties. In my restaurants we serve American sturgeon eggs from California and caviar from paddlefish farm-raised in the waters of Missouri. The trick to this dish is patience. Scrambled eggs can take two minutes to make, or 20, like mine. Here, I gently stir them in a double boiler over moderate heat, cooking them very slowly. It&amp;#039;s like making custard. The eggs become creamy as they cook. You don&amp;#039;t want them runny; they&amp;#039;re done when they achieve a light thickness. Once the eggs are finished, mix in cr\u00E8me fra\u00EEche, which stops the eggs from cooking further. There&amp;#039;s something magical about this dish\u2014biting into warm eggs, cold caviar, silky smoked salmon, and crunchy buttered toast. The flavors are delicate, but delicious. For me, it&amp;#039;s the ultimate comfort food. What To Drink A Champagne-based cocktail is the perfect accompaniment to this festive dish, which makes an ideal brunch. Daniel Johnnes, the wine director of Daniel Boulud&amp;#039;s restaurants, recommends serving a Mimosa (equal parts orange juice and Champagne). Another option is a French 75: Add 1 oz. gin, 1/2 oz. fresh lemon juice, and 1 T simple syrup to an ice cube\u2013filled cocktail shaker; shake and strain into a flute and top with Champagne. For either drink, Johnnes suggests a good French sparkling wine made using the Champagne method rather than true Champagne. &amp;quot;The Cr\u00E9mant du Jura from St\u00E9phane Tissot is a Champagne ringer with crisp mineral flavors softened by ripe Chardonnay and Pinot Noir grapes,&amp;quot; Johnnes says. &amp;quot;At $25, it&amp;#039;s a steal.&amp;quot; Click here to see the recipe for Ultimate Scrambled Eggs with Cr\u00E8me Fra\u00EEche and Caviar. "^^<http://www.w3.org/2001/XMLSchema#string>
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