Steamed Eggs

At Buvette we cook our signature steamed eggs using the powerful milk steamer on our espresso machine. Not only quick and efficient – resulting in lush (what some might call scrambled) eggs – our method adds to the charm of having breakfast made in front of the guests, at arm’s length, gastrothèque style.

When the eggs are perfectly fluffy and tender, we serve them over toast with a sprinkle of salt and a few grinds of fresh pepper. The Jambon Cru adds thinly sliced, 12-month aged prosciutto and shaved parmesan over the eggs. The Saumon Fumé features smoked Nova salmon and crème fraîche (cultured cream & buttermilk). The Chèvre calls for goat cheese and sun-dried cherry tomatoes with capers. Tucked away in the wine list (but always available) is our Eggs and Caviar: a decadent breakfast or a sumptuous entry to an evening meal. A glass of champagne makes it sing!