Oeuf brouilles a la michel guerard

1. Cut each egg shell about ½-inch from its pointed end with a serrated knife (surgical scissors work well too).
2. Pour out the insides into a bowl.
3. Wash the tops and shells in warm water, then turn them upside down on a towel to dry completely.
4. Over very low heat melt the butter in a saucepan just large enough to hold the eggs.
5. Beat the eggs with a whisk, pour through a sieve into the warm butter and return to the very low heat.
6. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, but not solid.
7. Remove the eggs immediately from the heat and continue whisking while adding the creme fraiche, shallots, chives, salt and pepper.
8. Place the dried eggshells in egg cups (or in a mound of coarse salt on a plate).
9. Using a teaspoon, carefully fill each shell ¾ full with the creamed eggs, then finish filling each shell with a tablespoon of caviar.
10. Replace the tops of the shells or garnish with some long stalks of chives, if you wish.
11. Serve with toast.