Herbed Scrambled-Egg Toasts with Bottarga

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.