A fancy smanchy meal featuring eggs with caviar and truffled foie gras.
12 eggs
3 tablespoons butter
4 dollops creme fraiche
2 teaspoons salmon caviar
4 brioche rolls, halved
1 block truffled foie gras
1 large tomato, diced
2 Palisades peaches, sliced
4 glasses orange juice
4 teaspoons freshly squeezed lemon juice
Make eggs: Beat eggs until frothy, adding a splash of water. Melt butter in medium skillet and cook eggs on low, turning, so they stay soft. Season with salt and pepper. When they're still slightly wet, remove from heat (the heat from the pan will continue to cook them). Top each serving with a dollop of creme fraiche and 1/2 teaspoon of the caviar.
Spread foie gras on each roll half and top with a sprinkling of tomato. Add to each plate.
Fan a few peach slices on each plate.
Top each glass of orange juice with a teaspoon of lemon juice. Do not mix.
Serves 4 fancy people.