Herbed Scrambled-Egg Toasts with Bottarga
“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
December 2012
Gallery
Credit:
© Michael Turek
Recipe Summary
Ingredients
Directions
Make Ahead
The cooked eggs can be kept warm in a bowl set over a pot of hot water for up to 30 minutes.
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.
Suggested Pairing
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.