- 16 large eggs
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 4 tablespoons unsalted butter, sliced
- 1 1/2 tablespoons chopped flat-leaf parsley
- 1 1/2 tablespoons chopped chives
- 40 thin baguette slices, rubbed with olive oil and toasted
- 1/4 cup finely shaved bottarga (see Note)
- Freshly ground pepper
- Lemon wedges, for serving
- 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.
- Spoon the eggs onto the toasts and top with the shaved bottarga. Season with pepper and serve warm, with lemon wedges.
The cooked eggs can be kept warm in a bowl set over a pot of hot water for up to 30 minutes.
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.
These fluffy, creamy eggs call for airy sparkling wine. Pour the lively NV Estate Brut from Roederer—a California winery established by a Champagne producer.