Open-Faced Soft Scrambled Egg Sandwiches with Salmon Roe

You deserve a luxurious breakfast!
Publish date:
open-faced soft scrambled egg sandwiches with salmon roe

Recipe by Joe Piccirillo

Start to Finish: 10 minutes

Servings: 2


  • 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


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.