Eggs and roe make a natural pairing. Salmon roe brings the essence of the sea, and the chicken eggs temper that direct briny and faintly oily flavor to create something softer and delightfully creamy. Both pair nicely with dill and with sour cream.
Salmon roe is extraordinarily rich in vitamins A and K, the former contributing to reproductive health and the latter to bone and heart health. Like the salmon itself, the roe is rich in omega-3 fatty acids, which help to
support heart health and overall systemic wellness.

SERVES 4

INGREDIENTS 

• 8 eggs
• 2 tablespoons sour cream, plus more to serve
• 2 tablespoons unsalted butter
• ¼ cup smoked salmon roe or ikura
• 1 tablespoon chopped fresh dill
• ¼ teaspoon finely ground white pepper

INSTRUCTIONS

1. Crack the eggs open into a large mixing bowl and whisk them lightly to break up the yolks.
2. Whisk in the sour cream until barely combined.
3. Melt the butter in a skillet over medium-low heat.
4. When it froths, pour in the eggs.
5. Let them sit, undisturbed, for about 30 seconds.
6. Using a spatula, stir the eggs until they begin to curdle.
7. Fold in the roe, dill, and pepper.
8. Cook a minute or two longer, until the eggs are cooked through but not rubbery.
9. Spoon them onto individual dishes and serve with extra sour cream.