Prepare all the ingredients.

Neatly cut the tops of the eggs.

Empty them in a salad bowl.

Rinse the empty egg shells and leave them to dry.

Season the eggs with salt and pepper...

...and beat vigorously using a whisk. Set aside.

Spears: Cut the spears from the baguette.

Toast them in hot oven or in broiler.

Butter them and slightly sprinkle the buttered surface with fleur de sel. Reserve in the fridge.

In a sauté pan, melt 40 g butter.

On low heat, pour the beaten eggs and continually stir until you obtain a thick creamy mixture.

As the eggs begin to heat and coagulate...

...add the remaining 20 g butter.

Off the heat, add the crème fraîche.

Divide the scrambled eggs in the prepared shells.

Place the caviar on top.

Serve in egg cups with the toasted spears.