Herring Roe and Scrambled Eggs

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Herring Roe and Scrambled Eggs


  • 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


  1. 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.

Recipe courtesy of

Eddy Browning, food columnist for the Washington Daily News

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