Soft-Scrambled Eggs with Smoked Sablefish and Trout Roe

• 6 large eggs, beaten
• 1/4 cup plus 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• Kosher salt
• 4 ounces smoked sablefish, sliced 1/4 inch thick (see Note)
• Trout roe (see Note), thinly sliced scallions and sour cream, for garnish
• Toasted sesame, everything or plain bagels, for serving

1. In a medium nonstick skillet, combine the beaten eggs with the heavy cream and 1/2 tablespoon of the butter.
2. Cook the eggs over moderately low heat, whisking them constantly, until small curds form and the eggs are creamy, 5 to 7 minutes.
3. Remove the skillet from the heat.
4. Gently stir the remaining 1/2 tablespoon of butter into the eggs and season them lightly with salt.
5. Spoon the eggs into 2 serving bowls and top with the sliced sablefish.
6. Garnish with trout roe, sliced scallions and a dollop of sour cream.
7. Serve right away with toasted bagels.

eggs, heavy cream, unsalted butter, kosher salt, sablefish, trout, sesame

Taken from www.foodandwine.com/recipes/soft-scrambled-eggs-smoked-sablefish-and-trout-roe (may not work)