When I got a small tin of caviar for New Years, I didn’t expect to have leftovers. But it turned out that we nibbled on it a bit before going out for a pre-New Years’ dinner, leaving the bulk of it for the next day. This second day of January, I made some fabulous French scrambled eggs layered with a dollop of caviar. I then made mouillettes of German landbrot to accompany it. Too bad there wasn’t any champagne. Oh, well!