Scrambled Eggs with Salmon Roe
Soft scrambled eggs get a briny pop from salmon roe, with cream, butter, herbs and black pepper making them rich and bright.
Prep 5 min · Cook 5 min · Total 10 min · Makes 1 serving
Ingredients
- 2 eggs
- 1 tablespoon heavy cream or creme fraiche
- 3 tablespoons salmon roe
- 1 tablespoon butter
- Freshly chopped herbs of your choice
- Freshly ground black pepper
Directions
- Whisk the eggs together with the cream, then put the mixture to the side. Set a skillet over medium heat and add the butter.
- Once the butter has melted, pour in the eggs and whisk as they cook so they gather into soft, small curds. When the eggs are about halfway set, fold in the roe with a brief stir, then take the pan off the heat and let the residual warmth finish the eggs for a few more seconds.
- Finish with chopped herbs and black pepper. Serve right away.