Kick your morning off with a fancy breakfast or brunch dish like this caviar omelette made with Canadian sturgeon caviar.
In a medium bowl, lightly whisk eggs with a fork; season with salt.
In an 8-inch (20 cm) nonstick frying pan, melt butter, swirling over moderate heat, until melted and foamy but not browned. Add eggs and stir with a non-stick spatula, break up curds and scrape them from bottom of pan as they form. Stop stirring as soon as eggs are very softly scrambled and creamy, but still loose enough to come together into a single mass, about 2 minutes.
Remove from heat, tilt pan up by its handle, using the spatula, gently roll omelette down over itself until it is nearly folded in half. Using spatula, push omelette to edge of the pan so that lower edge of egg begins to overhang; fold overhanging edge of egg up, closing omelette.
Hold pan right over plate and turn omelette out onto it. The seam should be at the bottom. Top with caviar and serve immediately.