Soft Scrambled Eggs & Beluga Caviar Vol Au Vents
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Feeds 4 - 6 people 
Prep time 10m
Cook time 5m
Description
This simple yet extravagant canapé will effortlessly add a touch of elegance to any event. Royal Beluga Caviar, considered one of the most luxurious and sought-after varieties of caviar in the world, is the star of these stunning canapés. The softest of scrambled eggs are made with our Wiltshire crème fraîche, which is superbly light. Royal Beluga caviar glistens on top of the just-set scrambled eggs, the briny buttery richness from the caviar compliments the indulgent scrambled eggs perfectly. Served in our flaky mini vol au vents which are a versatile ingredient to use to put together an impressive array of canapés.
- 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
- Finely chop the chives.
- 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.
- 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.
- If possible, do not use metal spoon to serve the caviar as it can distort the taste, we recommend mother of pearl.
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Ingredients you will need
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