Step 1

Whip the cream with a hand mixer until stiff. Squeeze lemon piece with hands and reserve juice.

Step 2

Add a pinch of salt and cayenne pepper to the cream and whisk to combine.

Step 3

Rinse chives, shake dry and cut into very thin rings.

Step 4

With a bread knife, cut off the top quarter of each egg shell gently over a bowl. Discard tops of egg shells.

Step 5

Pour eggs into the bowl. Add a pinch of salt and cayenne pepper to the eggs and whisk with a fork or whisk. Rinse the eggshells thoroughly in very hot water and place in egg cups.

Step 6

Melt the butter in a non-stick pan over low heat.

Step 7

Add the eggs to the pan and let thicken slightly. Cook, stirring constantly, until creamy and just set.

Step 8

Pour the cooked eggs into the egg shells. Spoon a little cream and 1 teaspoon of caviar onto each egg. Garnish with chives and serve.