Starting with golden and crispy toast, Dissen cuts a hearty slice of sourdough and sears both sides with a little butter and olive oil. A simple technique that leaves the crust buttery and slightly browned, but the inner part of the bread slightly fluffy.
For a soft scramble Dissen uses locally-sourced eggs and incorporates Mountain Valley Sparkling Spring Water. With the natural effervescence of the sparkling water, these scrambled eggs turn out light and fluffy. Dissen’s tip is to add about one tablespoon of sparkling water per egg. To complete the dish, Dissen piles the scrambled eggs atop the crispy sourdough toast and finishes them with a pinch of fresh chives and a dollop of Passmore caviar.
- Crack the eggs into a medium bowl and whisk until fully beaten and no visible egg whites remain. Strain the eggs through a fine mesh sieve into another bowl.
- Whisk in 1½ tablespoons of the sparkling water.
- Place the oil into an 8 inch nonstick pan and add the beaten eggs and butter into the pan. Place the pan on a burner over medium heat, and cook, stirring with a silicone spatula until the eggs are moist and just beginning to set.
- Remove the pan from the heat and continue to cook the eggs, stirring until the curds just begin to set into soft curds. Return the pan to the heat if the eggs need to cook further.
- Season the eggs with salt and pepper.
- Place the soft scrambled eggs over a piece of sourdough toast and spoon the caviar across the top of the eggs. Sprinkle the sliced chives over the eggs and serve immediately.