recipe by Mikel Lawrence

(6 servings)

8 eggs
To Taste Coarse salt
Freshly-ground black pepper to taste
5 Tbl unsalted butter
2 Tbl coarsely-chopped fresh tarragon
Creme fraiche or sour cream for serving
Cavi-Art® or salmon roe for serving

Bring a large pot of water to a boil. Use an egg topper to carefully remove the tops of the eggs. Pour the eggs into a medium bowl. Add empty shells to boiling water, and boil for 5 minutes. Place shells upside down on a wire rack to dry.

In a medium bowl, whisk eggs with salt and pepper. Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add eggs, and dot with remaining 2 tablespoons butter. Sprinkle with tarragon. Cook, bringing the eggs from the sides of the skillet toward the center with a rubber spatula, until set, about 2 minutes. Keep moving cook till just done. Do not brown. Remove skillet from heat.

Transfer cooked eggs to a pastry bag fitted with a 1/2-inch plain tip. Pipe eggs into empty shells. Place filled eggshells into eggcups. Top with a small dollop of creme fraiche or sour cream and Cavi-Art® or salmon roe. Serve immediately.

This recipe yields 4 to 6 servings.