Eggs St. Petersburg

Beat 2 cups of heavy cream mixed with 3 teaspoons of lemon juice until stiff. Chill overnight in fridge. Scramble eggs with 6 teaspoons of heavy cream. Cook in double boiler or pan over water till light and fluffy. Serve in large martini glasses. Layer warm eggs, then circle of ice cold lemon cream topped with dollop of caviar. Serve with toast points and glass of Champagne.