Scrambled Eggs With Trout Roe

• 6 tablespoons unsalted butter
• 250 grams trout roe
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley
• Kosher salt
• freshly ground black pepper
• 1 tablespoon lemon juice
• 6 large eggs
• 4 tablespoons heavy cream

1. Heat 3 tablespoons butter in a small pan until hot and foaming.
2. Add the roe and cook gently for a minute or two, until its color begins to turn.
3. Add the garlic, parsley, salt and pepper, stir carefully to combine and cook for another minute.
4. Add the lemon juice and cook for 30 seconds more.
5. Remove pan from heat and set aside.
6. Break the eggs into a small bowl, pour in the cream and mix together.
7. Heat the rest of the butter in a large pan until it foams.
8. Pour in the egg mixture, reduce the heat to low and stir gently with a wooden spoon.
9. Continue to cook slowly, until the eggs begin to form into curds.
10. Add the roe and continue to cook for an additional minute or so, until the eggs are pillowy.
11. Season to taste.

unsalted butter, trout, garlic, parsley, kosher salt, freshly ground black pepper, lemon juice, eggs, heavy cream

Taken from cooking.nytimes.com/recipes/1013080 (may not work)