Herring Roe and Scrambled Eggs
- 6 strips bacon
- 1 can (8-ounces) herring roe drained, or 1 cup chopped cooked fresh roe
- 2 tablespoons bacon drippings
- 6 eggs
- ½ teaspoon salt
- ¼ 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.