Technical Stages :

• Neatly cut the tops of the eggs.
• Empty them in a salad bowl.
• Rinse the empty egg shells and leave them to dry.
• Season the eggs with salt and pepper and beat vigorously using a whisk. Set aside.
• Spears: Cut the spears from the baguette.
• Toast them in hot oven or in broiler.
• Butter them and slightly sprinkle the buttered surface with fleur de sel. Reserve in the fridge.
• In a sauté pan, melt 40 g butter.
• On low heat, pour the beaten eggs and continually stir until you obtain a thick creamy mixture.
• As the eggs begin to heat and coagulate, add the remaining 20 g butter.
• Off the heat, add the crème fraîche.
• Divide the scrambled eggs in the prepared shells.
• Place the caviar on top.
• Serve in egg cups with the toasted spears.