Soft Scrambled Egg Sandwiches with Ikura


1 serving

☐ 2 large eggs

☐ 1 tbsp whole milk

☐ 1½ tbsp butter

2 English muffins, split and toasted

Ikura (Salmon roe), as much as you like

1 tbsp. finely chopped fresh chives

☐ salt and papper to taste


- Slightly butter the muffins. Toast on cast iron pan about a minute on each side or until browned.

- Mix together eggs and milk in a bowl. Season with salt and pepper.

- Melt butter over medium-low heat in a skillet. When butter foams, add eggs. Cook, stirring constantly, until eggs are set but still slightly runny, about 1 minute. Spoon eggs onto muffin halves. Top with salmon roe, and chives. Enjoy!

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Hope you enjoy!