Open-Faced Soft Scrambled Egg Sandwiches with Salmon Roe
You deserve a luxurious breakfast!
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 10 minutes | Servings: 2 |
Ingredients
4 large eggs
2 tbsp. whole milk
2 tbsp. butter
2 English muffins, split and toasted
1/4 cup crème fraîche
1/4 cup salmon roe
1 tbsp. finely chopped fresh chives
Preparation
In medium bowl, whisk eggs and milk; season. In skillet, melt butter over medium-low heat. When butter foams, add eggs. Cook, stirring constantly, until eggs are set but still slightly runny, about 1 minute. Spoon eggs onto muffin halves. Top with crème fraîche, salmon roe, and chives.
