Herbed Scrambled Egg Toasts with Bottarga
Ingredients
- 16 large eggs
- 1/2 cup extra-virgin olive oil
- 1 teaspoon salt
- 4 tablespoons unsalted butter, sliced
- 1 1/2 tablespoons chopped flat-leaf parsley
- 1 1/2 tablespoons chopped chives
- 40 thin baguette slices, rubbed with olive oil and toasted
- 1/4 cup finely shaved bottarga (see Note)
- Freshly ground pepper
- Lemon wedges, for serving
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