Hi Andrew,
This isn't very bizarre but it is a little local. Take Chowan's brand herring fish roe (used to be from the Chowan river in North Carolina but now from Canada). Drain about a half can of roe for 6 eggs. Gently smash the roe into the hot skillet so it starts cooking slightly and add the eggs when the roe is warm. Scramble to slightly dry but not browned too much. Salt and pepper to taste and eat with buttered toast and good coffee. It is slightly fishy but not very strong. It is wonderful for a breakfast treat if you like seafood.
Gene

Oooh YEAh!! MOD_ben..Im From Nc, I Actually Only Live a few Miles From Chowan,(Currituck)...I Grew Up Eatin' Salt Herrin' (still My Favorite Fish)..Plus My Grandfather Made Herrin Roe And Eggs! He Mixed The Roe With Chicken Eggs(Home-grown) In a Scramble..It was Killer...