Eggs On Eggs: Soft Egg And Fish Roe Toast Recipe

Jul 10, 2013 4:02 pm

Top your toast with scrambled eggs and fish roe

Photo: Björn Tesch
Photo: Björn Tesch
Soft, rich eggs and fresh salty fish roe make a spread for toast that makes plain old butter furious.

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. 

Reprinted with permission from Seafood

Servings: 4


4 large slices of bread
12 eggs
2/3 cups butter
1 bunch chives, chopped
1 pound trout roe
Salt and pepper
  1. Fry the bread in some of the butter.
  2. Boil the eggs for 3 minutes, peel and mash with a fork while still warm.
  3. Add the rest of the butter into the egg mixture and stir the egg mixture in a pan on the stove over low heat.
  4. 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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Level of Difficulty: 
Prep Time: 
15 minutes
Cooking Time: 
20 minutes
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