appetizers
Crème Fraîche Tartlets with Soft Scrambled Eggs and Ossetra Caviar
Buttery pre-made tartlet shells filled with silky soft scramble and a spoonful of Ossetra. Ready in 15 minutes, perfect for movie night.
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Movie night doesn't need a charcuterie board. These tartlets take about 15 minutes start to finish, and they're the kind of thing you can plate up during the opening credits and carry to the couch without spilling anything important.
The method is simple: low heat, constant stirring, and pulling the eggs off the heat while they still look a little underdone. Residual heat and a spoonful of crème fraîche finish the job. Spoon them into pre-made tartlet shells — the kind you'll find at most Toronto grocery stores — and the Ossetra goes on last, right before you serve.
Ossetra is rich and nutty enough to stand up to buttery scrambled eggs. It doesn't disappear. One tip: take the caviar out of the fridge about five minutes before you use it. It opens up at room temperature and you'll taste more of it. If you're new to caviar and want to know what you're actually eating, the Caviar Guide is a good place to start.
Ingredients
- 12 pre-made mini tartlet shells — store-bought, room temperature
- 4 large eggs
- 3 tbsp crème fraîche — divided
- 1 tbsp unsalted butter
- a pinch fine sea salt
- small bunch fresh chives — thinly sliced
- about 20–30g Ossetra caviar — to serve
Method
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Crack the eggs into a bowl, add 1 tbsp of the crème fraîche and a pinch of salt, and whisk until just combined.
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Melt the butter in a small non-stick pan over low heat. Pour in the egg mixture and stir slowly and constantly with a spatula, pulling the eggs from the edges to the centre.
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Pull the pan off the heat when the eggs are just barely set — they should look glossy and slightly underdone. Stir in another ½ tbsp crème fraîche to stop the cooking.
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Spoon a small amount of the remaining crème fraîche into the base of each tartlet shell, then top with a spoonful of soft scrambled egg.
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Finish each tartlet with a small amount of Ossetra caviar and a scatter of chives. Serve immediately.
Caviar for Tuesday
Caviar for this recipe
Frequently asked
Can I make the tartlets ahead of time?
Fill them right before serving — the shells stay crisp and the eggs stay silky if you assemble just before you sit down. You can soft-scramble the eggs up to 10 minutes ahead and keep them covered off the heat.
Why Ossetra for this dish?
Ossetra's rich, creamy, nutty flavour holds its own against the buttery eggs and tangy crème fraîche without getting lost. A lighter caviar can disappear in a dish this rich.
What does Ossetra caviar cost?
Price depends on grade and tin size — head to our shop for current figures rather than a number that might be out of date.