Silken Tofu and Scrambled Eggs with Ikura

There’s nothing more comforting than a simple breakfast of eggs. This dish is so basic, but the combination of scrambled eggs, silky tofu and salty ikura is just the best. The key to making good scrambled eggs is to keep stirring the pan with a wooden spoon to create small curds and to cook the eggs on low heat. You should also remove the pan from the heat well before you think the eggs are done as the residual heat will finish cooking the eggs to the perfect consistency. I hope you love this combination as much as I do!

SILKEN TOFU AND SCRAMBLED EGGS WITH IKURA

Ingredients:

• 6 eggs
• 6 ounces of silken tofu
• 1 tablespoon of butter
• ikura
• green onion
• sea or kosher salt
• toast

Directions:

• Whisk the eggs and add a pinch of salt (Don’t forget the ikura is salty).
• Heat a non stick pan over medium low heat and melt the butter.
• Add the eggs and using a wooden spoon keep stirring the eggs as they cook on low heat.
• When the eggs are halfway cooked (they will be very wet), add spoonfuls of the soft tofu.
• Keep stirring being careful not to break apart the tofu.
• Remove from the heat just as the eggs begin to get scrambled and are just barely wet. The residual heat will cook the eggs through.
• Top with ikura and green onions.