10 large eggs
4 tbsp cream
25g butter
100g grated cured fish roe
1/2 bunch parsley finely chopped
salt and pepper to taste
Mix the eggs with the cream, salt and pepper
Cook the eggs in the butter, stirring with a wooden spoon, until creamy
Divide the egg in plates and sprinkle with the roe and parsley
[FONT="]Serve with toast[/FONT]
4 tbsp cream
25g butter
100g grated cured fish roe
1/2 bunch parsley finely chopped
salt and pepper to taste
Mix the eggs with the cream, salt and pepper
Cook the eggs in the butter, stirring with a wooden spoon, until creamy
Divide the egg in plates and sprinkle with the roe and parsley
[FONT="]Serve with toast[/FONT]