16 large eggs
½ cup extra-virgin olive oil
1 teaspoon salt
4 tablespoons unsalted butter
1½ tablespoons chopped flat-leaf parsley
1½ tablespoons chopped chives
40 thin baguette slices, rubbed with olive oil and toasted
¼ cup finely shaved bottarga (salted, pressed, dried mullet roe)
Freshly ground pepper
Lemon wedges for serving
In a large bowl, beat the eggs with¼ cup of oil and the salt. In a large nonstick skillet, heat the remaining ¼ cup oil with 1 tablespoon of the butter over very low heat. Add the egg and cook, stirring with a rubber spatula and gradually adding the remaining 4 tablespoons butter, until soft, creamy and just beginning to form curds, about 12 minutes. Fold in the parsley and chives.
Spoon the eggs onto the toasts and top with the shaved bottarga. Season with pepper and serve warm with lemon wedges.
Cook's note: The cooked eggs can be kept warm in a bowl set over a pot of hot water for up to 30 minutes.
Chefs John Adler and Tamar Adler from Food & Wine December 2012