Scrambled Eggs with Imperial Gold Caviar and Toast Soldiers

Soft scrambled eggs, buttered toast soldiers and chilled Imperial Gold caviar make two breakfast plates. Four eggs give two eggs per person; one 20g tin of Imperial Gold Special Reserve gives 10g caviar per plate. Add the caviar after the eggs leave the pan so it remains a distinct topping.

Ingredients for two

• 4 large eggs
• 20g crème fraîche
• 30g unsalted butter: 15g for the eggs and 15g for the toast
• 4 slices white bread, cut into toast soldiers
• 20g Imperial Gold Special Reserve (one 20g tin)
• 2 teaspoons finely chopped chives; a little black pepper if wanted

Method

1. Set out two plates. Cut the bread into even soldiers and toast until golden. Spread with 15g butter in total and keep the toast separate from the eggs so it stays crisp.
2. Beat the four eggs until the yolks and whites are combined. Melt the remaining 15g butter in a non-stick pan over low heat, add the eggs and stir gently across the pan base.
3. When soft curds form and the eggs are just set, remove the pan from the heat. Fold in 20g crème fraîche and half the chives. Divide immediately between the two plates.
4. Place 10g chilled caviar on each portion, then add the remaining chives. Serve the buttered toast soldiers alongside. Add pepper only if wanted; taste before adding salt because the caviar already contributes salinity.

Getting the texture right

If the curds become large or dry, lower the heat and pull the pan away sooner next time. If the eggs are still liquid, cook them a little longer before adding the crème fraîche. Weigh the caviar before service so one plate does not use the whole tin. Keep the tin chilled until the eggs are plated and follow its own opened-pack directions.

This dish contains egg, fish, milk and wheat; check exact product labels for additional allergens. For lightly cooked eggs, use British Lion stamped, equivalent-assurance or pasteurised eggs as advised by the Food Standards Agency; otherwise cook eggs thoroughly. Serve the eggs promptly. No leftover storage time is claimed for the assembled dish.

Two plates, one complete tin

To serve four at the same allocation, use eight eggs, 40g caviar, 40g cream, 60g butter and eight bread slices. Two 20g Imperial tins cover the caviar exactly. Keep each batch small enough to control the curds rather than crowding a small pan.

Order the ingredients, then prepare the table

The available Imperial Gold 20g tin was £38 and the 170g crème fraîche pot £6 at the 12 October 2026 catalogue check. Those purchased packs total £44 before eggs, butter, bread and checkout charges. The recipe uses 20g cream and leaves 150g in its pot, which keeps its own storage instructions.

Toast and butter the soldiers before opening the caviar. Set out the plates, cream and chives so the eggs do not wait in the pan while another ingredient is prepared. Keep the toast beside the eggs rather than underneath their moisture.

Keep caviar out of the hot pan

Add the cream after taking the eggs off the heat, then plate the eggs before adding 10g chilled caviar to each. The roe should remain a visible topping. A hot pan or repeated stirring changes the texture that the separate pearls provide.

Imperial Gold's current page states refrigeration at 0–5°C sealed and consumption within 24 hours of opening, returning the tin to the fridge between servings. Follow the received label and dates. Prepared eggs and toast do not inherit an unopened caviar date.

Common questions

Can I use half the tin for both plates?

Yes, but that changes the allocation to 5g per plate and leaves 10g caviar. This recipe's stated allocation is 10g each, using the full tin.

Can I mix caviar into the scramble?

The method here keeps it separate and adds it after plating. Folding it into hot eggs creates a different texture and makes equal portions harder to control.

Browse the full caviar collection