Herbed Scrambled-Egg Toasts with Bottarga

• 16 large eggs
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 4 tablespoons unsalted butter, sliced
• 1 1/2 tablespoons chopped flat-leaf parsley
• 1 1/2 tablespoons chopped chives
• 40 thin baguette slices, rubbed with olive oil and toasted
• 1/4 cup finely shaved bottarga (see Note)
• Freshly ground pepper
• Lemon wedges, for serving

1. In a large bowl, beat the eggs with 1/4 cup of the oil and the salt.
2. In a large nonstick skillet, heat the remaining 1/4 cup of oil with 1 tablespoon of the butter over very low heat.
3. Add the eggs and cook, stirring with a rubber spatula and gradually adding the remaining 3 tablespoons of butter, until soft, creamy and just beginning to form curds, about 12 minutes.
4. Fold in the parsley and chives.
5. Spoon the eggs onto the toasts and top with the shaved bottarga.
6. Season with pepper and serve warm, with lemon wedges.

eggs, extravirgin olive oil, salt, unsalted butter, flatleaf, chives, baguette, bottarga, freshly ground pepper, lemon wedges

Taken from www.foodandwine.com/recipes/herbed-scrambled-egg-toasts-bottarga (may not work)