Eggs and roe
One of those effortless dishes that make out sensations fly high. However, since there are only two ingredients, the rule to get the best possible product applies here more than ever. Then, it is simply boiling an egg and placing it neatly (I stack it nicely in salt) on a plate to top with roe.
eggs - as much as you need
the same amount (like eggs) tsp of trout or salmon roe
Put the eggs in a pot and boil on high heat until the water starts to bubble. Lower the heat so that it simmers and boil for 5 minutes. Pour out the hot water and run cold water over right away to stop the eggs from cooking further. Keep them in cold water for a while if eating later. If eating right away, keep them in cold water just for 2 minutes and serve. Serve by cutting off the top and placing a spoonful of roe on top.