Soft-Scrambled Egg Toasts with Bottarga

A few shavings of salty bottarga take these creamy scrambled eggs to the next level. Although any eggs will work here, Andrew Zimmern suggesting using farm-fresh duck eggs if you have the chance.

  • Total Time:
  • Servings: 4

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  • 4 tablespoons unsalted butter, plus softened buttered for spreading
  • Four 1/2-inch-thick slices of sourdough or rustic loaf
  • 8 large eggs
  • Salt
  • Pepper
  • 2 tablespoons finely chopped chives, plus more for garnish
  • Finely grated bottarga, for serving (See Note)

How to make this recipe

  1. Heat a large nonstick skillet. Generously butter both sides of the bread slices. Add 2 slices of bread to the skillet and toast over moderately high heat, turning once, until golden and crisp on the edges, about 3 minutes total. Transfer to plates. Repeat with the remaining bread.

  2. Wipe out the skillet and melt the 4 tablespoons of butter in it. In a large bowl, beat the eggs with a generous pinch each of salt and pepper, then stir in the 2 tablespoons of chives. Add the eggs to the skillet and cook over moderately low heat, stirring constantly, until small curds form and the eggs are creamy, about 7 minutes. Remove the skillet from the heat and season the eggs with salt and pepper.

  3. To serve, spoon the eggs onto the toasts and generously top with finely grated <em>bottarga</em> and finely chopped chives.


Bottarga is dried mullet roe. It's available at specialty food stores and from Amazon.

Contributed By Photo © Madeleine Hill Published May 2014

460270 recipes/soft-scrambled-egg-toasts-bottarga 2014-05-05T22:57:15+00:00 Andrew Zimmern new-years-eve|appetizers-starters|4|fast|web-exclusive|brunch|snack may-2014 recipes,soft-scrambled-egg-toasts-bottarga 460270