"Ihast" (scrambled eggs with roe on bread)

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk – Frokoster, s. 102 (falt i det fri)

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1
Make the scrambled eggs
Whisk the eggs with a little salt and pepper. Melt half of the butter in a pot, pour in the eggs and stir over the heat until thickened. Remove from the heat and stir in the rest of the butter and the cream.
2
Toast the bread
Toast the bread slices or lightly brown them in butter on both sides.
3
Layer
Place the roe or caviar on the bread and the scrambled eggs on top. Serve immediately.

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