© Michael Turek
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 20

“What’s simpler, more affordable and more universally liked than an egg?” says Tamar Adler. Here, she cooks them with herbs and spoons them onto toasts with shaved bottarga. Slideshow: More Affordable Recipes for a Crowd

How to Make It

Step 1    

In a large bowl, beat the eggs with 1/4 cup of the oil and the salt. In a large nonstick skillet, heat the remaining 1/4 cup of oil with 1 tablespoon of the butter over very low heat. Add the eggs and cook, stirring with a rubber spatula and gradually adding the remaining 3 tablespoons of butter, until soft, creamy and just beginning to form curds, about 12 minutes. Fold in the parsley and chives.

Step 2    

Spoon the eggs onto the toasts and top with the shaved bottarga. Season with pepper and serve warm, with lemon wedges.

Chef's Notes

Bottarga (salted, pressed and dried mullet roe) has a deep sea flavor and firm texture. It is available at specialty food stores, Italian markets and online at gustiamo.com.

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