Instructions: Cut the tops off the brioches reserving the lids.

Hollow out each brioche using a melon baller or sharp knife. Place on a baking tray cover loosely with foil and place in a preheated oven (180C/350F/Gas Mark 4) for 23 minutes.

Melt the butter in a small pan over a low heat add the eggs and stir for 23 minutes until creamy.

Remove from the heat stir in the cream salt and pepper.

Spoon the eggs into the wam brioches top with the caviare and lids and serve at once.

The recipe is taken from Loma Wings Party Food (Conran Octopus $20). Sevruga caviare is available from Food lovers Choice (30g for $19.95 50g for f 34.95) on 099-0502206. A less expensive alternative is trout caviare (3 x 65g jars for $15.95) available from Inverawe Smokehouses on 018-66822446. 20 bitesize brioches (or 4 mini brioches)

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.