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" Ingredients \u2022 5 large eggs \u2022 4 thick slices white bread or country bread \u2022 3 T unsalted butter, plus extra for toast \u2022 2 tsp chives, finely chopped \u2022 2 T cr\u00E8me fra\u00EEche, plus extra for topping \u2022 1 tsp lemon zest, finely grated \u2022 1 1/2 oz. American caviar \u2022 1/4 lb. sliced smoked salmon \u2022 Salt and pepper to taste Directions Remove eggs from refrigerator 20 minutes before cooking them. Add 2&amp;quot; of water to the bottom of a medium saucepan (about 8&amp;quot; diameter), and bring to a light, steady simmer. Crack eggs into a sieve over a medium stainless-steel bowl (about 10&amp;quot; diameter). Push eggs through sieve with a whisk (this gives them a silkier texture). Season generously with salt and pepper and place the bowl on top of the pan, making sure that the bottom of the bowl does not touch the simmering water (there should be at least 1&amp;quot; of clearance). Using a heatproof rubber spatula or wooden spoon, stir eggs in a zigzag pattern from left to right, then up and down. If the eggs begin to coagulate too fast, lower the heat. It should take about 5 minutes for a light film to form on the bottom and sides of the pan. Keep stirring eggs. When small curds appear, after about 5 more minutes, switch to a whisk, making sure to scrape the bottom of the bowl as much as possible. Meanwhile, toast the bread. Stir eggs for 5 more minutes, until they take on a porridge-like texture (they should be soft but not runny). Remove the bowl from the heat and stir in 3 T butter and the chives, cr\u00E8me fra\u00EEche, and lemon zest. Check the seasoning and adjust if necessary. Spread additional butter evenly over toast and cut into batons. Pour eggs into serving dishes. Top with more cr\u00E8me fra\u00EEche and caviar. Serve alongside smoked salmon and toast. Serves 2. "^^<http://www.w3.org/2001/XMLSchema#string>
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