Trout Roe on Toast with Softboiled Egg & Fennel-Chile Crisp - Edible Jersey

Ingredients

• 4 slices thick-cut sourdough bread
• ½ cup parsley leaves, torn
• ½ cup mint leaves, torn
• 4 scallions (thinly sliced)
• 4 or 8 eggs (boiled for 6 minutes and peeled)
• 2 to 3 ounces trout roe (smoked is great) (or much more)
• Fennel-Chile Crisp (recipe follows)
• 1 cup neutral oil (such as peanut or vegetable)
• 2 garlic cloves (grated on a Microplane or minced)
• ¼ cup fennel seeds
• ¼ cup dried shallots
• 2 tablespoons red chile flakes (preferably gochugaru)
• Pinch of ground allspice
• Pinch of ground mace or nutmeg
• 1 teaspoon salt