Eggs On Eggs: Soft Egg And Fish Roe Toast Recipe
Top your toast with scrambled eggs and fish roe
We got our hands on one of the best fish cookbooks we've encountered in recent memory, authored by two of Sweden's best-known chefs. What you'd never be able to tell from the cover is how rock-crazy these guys are — their "pairings" encourage you to listen to the White Stripes, Kiss, Smashing Pumpkins and the Beatles (among others) while you prepare a spectacular fish dish, like this hearty, rustic, very Scandinavian egg-on-egg gem.
Quoth the chefs:
"Saturday morning, 9:15 AM. It doesn't get better than this!"
But we'd happily eat it for lunch or dinner as well.
- Fry the bread in some of the butter.
- Boil the eggs for 3 minutes, peel and mash with a fork while still warm.
- Add the rest of the butter into the egg mixture and stir the egg mixture in a pan on the stove over low heat.
- Add salt and pepper and gently stir in the chives. Place the scrambled eggs on the bread and finish off with a generous amount of trout roe.
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