Herring Roe and Scrambled Eggs

Recipes courtesy of Eddy Browning, food columnist for the Washington Daily News

6 strips bacon
1 8-ounce can herring roe drained,
or 1 cup chopped cooked fresh roe
2 tablespoons bacon drippings
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Fry bacon, drain on paper towels, keep warm in oven. Pour off and reserve drippings. In same fryer, put 2 tablespoons bacon grease, add roe, salt and pepper. Brown slightly.  Beat eggs. Add salt and pepper. Add 2 teaspoons bacon grease to browned roe, pour in eggs and mix scrambled roe and eggs. Cook until eggs are partially done. Remove from heat, cover for a minute. Serve immediately topped with bacon.

Serves 4 to 6