SERVES
ACTIVE TIME
TOTAL TIME
During pregnancy, I knew I needed to stay on top of my omega-3s, and my husband came through with a giant container of frozen roe. I kept it in the freezer and would scoop out a little at a time. This recipe became one of my favorite ways to enjoy it: soft, buttery scrambled eggs on toast, finished with a generous spoonful of roe. Simple, salty, and perfect for breakfast, lunch, or a quick, savory snack that feels a little luxurious. The eggs provide choline and protein, while the roe is loaded with DHA and other brain-supportive nutrients.
1 tablespoon salted butter
4 large eggs, whisked
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup low-fat cottage cheese
2 slices sourdough bread, toasted
2 teaspoons chopped chives
2 tablespoons roe
SERVES
ACTIVE TIME
TOTAL TIME
During pregnancy, I knew I needed to stay on top of my omega-3s, and my husband came through with a giant container of frozen roe. I kept it in the freezer and would scoop out a little at a time. This recipe became one of my favorite ways to enjoy it: soft, buttery scrambled eggs on toast, finished with a generous spoonful of roe. Simple, salty, and perfect for breakfast, lunch, or a quick, savory snack that feels a little luxurious. The eggs provide choline and protein, while the roe is loaded with DHA and other brain-supportive nutrients.
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© eating for life 2026
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