In a nonstick saucepan, gently heat the butter.
Place the eggs in a bowl with seasoning to taste – add salt sparingly. Whisk until frothy.
Add eggs to the pan and increase the heat slightly. Stir with a wooden spoon until the eggs begin to thicken.
Add the cream.
Remove the pan from the heat, still stirring to obtain a thick but creamy consistency.
Transfer to warm plates or ramekins. Top each portion of scrambled egg with caviar at the last minute. Serve with hot, crisp white toast.
2 tablespoon butter (or truffle butter)
1 large tablespoon of heavy cream
1 to 2 ounces White Sturgeon or Siberian Sturgeon Caviar