The daily standard

Soft Eggs with Salmon Roe

Cook the eggs slowly. The roe goes on last and stays cold. This is breakfast now.

What is required

• 4 pasture-raised eggs
• 1 tbsp cultured butter
• 2 tbsp salmon roe (ikura)
• A few sprigs fresh dill
• Cracked black pepper
• Flaky salt, sparingly
• 2 slices dark rye, toasted

Method

1. Whisk the eggs with a small pinch of salt. The roe is salty; the eggs should not be.
2. Melt the butter in a nonstick pan over low heat. Add the eggs.
3. Stir slowly with a spatula for 6 to 8 minutes, until the eggs are just set and still glossy.
4. Fold once. Spoon into a warm bowl.
5. Finish with the roe, torn dill and cracked pepper. Serve with the rye. Do not stir the roe in.

Salmon roe keeps 2 to 3 days in the coldest part of the refrigerator once opened.