Serves 1
10 min
Scrambled Eggs with Salmon Roe
Recipe GLPR0f26a5a5e9feff
A luxurious Nordic-inspired dish featuring delicate, creamy scrambled eggs enriched with a touch of heavy cream, crowned with briny salmon roe. Fresh herbs and cracked pepper add bright finishing notes. Ready in just 10 minutes, this elegant dish is perfect for breakfast, brunch, or a light main course.
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Ingredients
2 large eggs
1 tablespoon heavy cream or crème fraîche
1 tablespoon butter
3 tablespoons salmon roe
to taste Freshly chopped herbs (such as dill, chives, or parsley)
to taste Freshly ground black pepper
Directions
Crack the eggs into a small bowl and whisk together with the heavy cream or crème fraîche until well combined and smooth.
Heat the butter in a non-stick skillet over medium-low heat, swirling to coat the entire pan evenly.
Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center, allowing the uncooked portions to flow to the hot surfaces. Repeat this motion every 15–20 seconds, stirring slowly and continuously.
Continue cooking until the eggs reach an internal temperature of 160°F and form soft, creamy curds with no visible raw egg, about 3–4 minutes total.
Remove the skillet from heat and immediately transfer the scrambled eggs to a serving plate.
Top the eggs with salmon roe, sprinkle with fresh chopped herbs and freshly ground black pepper, and serve immediately.
