Kendra, Adriana and I go back to luscious and lively Puerto Rico days many years ago. Many miles separate us now, but we still manage a reunion a couple of times a year, tucking children into bed and drinking and talking long into the night, a night which gets progressively sillier with every glass of wine.
Children, however, are relentless and have no respect for a woman’s need to get some recuperative sleep after such festivities.
There is only one solution and it has three parts.
One part is the remote control, which the children should have free rein of (even if it means hours of Scooby-Doo, the Care Bears and whatever else they choose to be hypnotized by).
The second is mimosas – one part orange juice to 3 parts prosecco (Italian bubbly that is softer on tongue and wallet than champagne, which shouldn’t really be wasted on fruit drinks anyway) and some ice (it’s gotta be refreshing, after all). Forget using champagne flutes; you are going to need more than a thimble-ful to reset your buttons.
The third part of the solution is some kind of decadent breakfast. You might be bleary-eyed, wearing sweats and feeling hellish, but you need to carry over the glamour of the previous evening, when for a few hours at least, you were once again a fetching and feckless babe with nothing better to do than have sparkling conversation with equally fab friends until the wee hours.
Thus, Adriana’s solution: blinis topped with scrambled eggs, salmon roe and – O.M.G. creme fraiche. No, it’s not cheap, but it is very hot and super easy!
Blinis topped with scrambled eggs, salmon caviar and crème fraiche
5 – 6 eggs
4 oz crème fraiche
1 Tbs light cooking oil or fat for scrambling
Several teaspoons salmon caviar (use a plastic or wooden spoon to scoop it as metal changes the taste)
1 tsp chopped dill
Warm the blinis (as many as you think you need; we did six for two people) either by heating the ungreased skillet or in a toaster oven. Scramble the eggs lightly, folding in a teaspoon of the crème fraiche. Salt isn’t really necessary, considering the saltiness of the roe, but that’s up to you.
Heat the oil in a skillet and cook the eggs gently, swirling and moving with a spatula until cooked through.
On nice looking plates, place the blinis, pile eggs on each, followed by a dollop of crème fraiche and a half tsp of salmon roe. Sprinkle with dill and serve, with prosecco or prosecco mimosas.