Poached Scrambled Eggs with Herb Oil and Trout Roe

Whisk together oil, chives, dill, parsley, cilantro, and lemon juice in a small bowl. Season to taste with salt and pepper. Set herb oil aside.

Fill a medium saucepan with water to a depth of 2 1/2 inches (about 8 cups); bring to a low boil over medium-high. Stir in vinegar and 1 teaspoon salt. Whisk together eggs and remaining 1/2 teaspoon salt in a bowl. With the lip of the bowl just above the water, pour eggs into boiling water; immediately reduce heat to low. Cook, undisturbed, until eggs are just set, about 2 minutes. Using a slotted spoon, carefully lift eggs out of water, and transfer to a fine wire-mesh strainer set over a large heatproof bowl. Let eggs drain 2 to 3 minutes, rotating the strainer as needed to help any excess water drain.

Divide eggs evenly between 2 bowls; drizzle each with 1 tablespoon herb oil, reserving remaining oil for another use. Season with salt and pepper to taste. If desired, top with trout roe.