brunch
Pan-Toasted Brioche with Soft Scrambled Eggs and Baerii Caviar
Buttery brioche, slow-cooked eggs, and a spoonful of Baerii. A quiet Sunday reset that takes about 12 minutes and feels like a genuine treat.
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Sunday has a particular kind of quiet, and this is a dish built for it. Brioche goes into a dry pan — no oil, no fuss — and comes out with a caramelised crust that holds up under the eggs. The scramble is slow and deliberate: low heat, constant folding, pulled off just before you think it's ready. That patience is the whole technique.
Baerii caviar is the right call here. It's the lightest, freshest-tasting sturgeon roe we carry — clean and briny without weight — and it reads clearly against the butter and egg rather than getting lost in them. Add it after everything else is plated so the heat doesn't touch it.
This isn't a special-occasion dish dressed down. It's just a good egg on good toast with something worth eating on top of it. If you're new to cooking with caviar, the how to eat caviar guide covers the basics in plain language. One spoon per person, right at the end, is all it takes.
Ingredients
- 2 thick slices brioche slices — about 2cm thick
- 2 tbsp unsalted butter — divided
- 4 large eggs
- 2 tbsp crème fraîche
- a pinch flaky sea salt
- 1 tbsp fresh chives — finely sliced
- to serve Baerii caviar — about 20–30g total
Method
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Heat a dry skillet over medium. Press each brioche slice into the pan and toast 2–3 minutes per side until deep golden and crisp at the edges. Set aside on plates.
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Crack the eggs into a bowl, add the crème fraîche and a pinch of salt, and whisk until just combined — a few streaks of white are fine.
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Lower the heat to medium-low. Add the remaining butter to the skillet and let it melt without browning.
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Pour in the egg mixture. Use a silicone spatula to fold slowly and constantly, pulling the eggs from the edges toward the centre. Pull the pan off the heat while the eggs still look slightly underdone — residual heat finishes them.
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Spoon the eggs onto the toasted brioche. Scatter chives over top, then add a small spoonful of Baerii caviar right before serving.
Caviar for Tuesday
Caviar for this recipe
Frequently asked
Why Baerii for this dish?
Baerii is light, clean, and delicate — it sits on top of the rich eggs without competing. Heavier species like Schrenckii or Ossetra can tip the whole thing into too-much territory.
Can I use regular sandwich bread instead of brioche?
Yes, a sturdy sourdough or thick white bread toasts well in the pan. Brioche's slight sweetness and fat content make it particularly good here, but it is not mandatory.
What drives the cost of caviar?
Species, farm location, and harvest age are the main factors — longer-matured sturgeon produce larger, more complex roe, which takes more time and resource to raise. Check the shop for current pricing on Baerii.