Herring Roe and Scrambled Eggs

Mains

Print Recipe

Servings: Serves 4 to 6

Ingredients

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.

Recipe Courtesy Of

Eddy Browning, food columnist for the Washington Daily News