Paleo Bone Marrow Scrambled Eggs
2 2-inch (or 1 4-inch) cross-cut beef or veal marrow bones (preferably grass-fed), split lengthwise
1 teaspoon fine sea salt, divided
1/2 teaspoon fresh ground black pepper, divided
5 large eggs
1 teaspoon fresh herbs, such as thyme, for garnish (optional)
Truffle oil for garnish (optional, but really good!)
Preheat oven to 450 F.
Rinse the bones in cold water then pat dry with clean paper towels. Generously season them with salt and pepper and place them cut side up in a foil lined roasting pan (for easy cleanup!).
Roast for 20 minutes or until the marrow in the center begins to puff up and bubbling nicely. Remove from oven and add some of the roasting liquid to a small skillet.
Heat a skillet over medium heat. Scoop the marrow out of the bone into a bowl, then add the eggs. Season with salt and pepper and whisk until well combined. Pour the egg mixture into the skillet and slowly scramble until they are set.
Garnish with herbs and a drizzle of white truffle oil, as we did, and serve immediately.
If there is extra marrow, store in the refrigerator for up to 3 days.