Soft-Scrambled Egg Toasts with Bottarga
I put bottarga on everything I can. By Andrew Zimmern For me, the intense salinity and oceanic funk of aged, dried mullet roe make it the perfect seasoning agen
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Ingredients
- 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)
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