Preheat the oven to 450°F (230°C).

Place the marrow bones on a baking sheet, cut side up.

Roast for 15 minutes, or until the marrow is soft and begins to separate from the bone.

Remove from the oven and let cool slightly.

Using a small spoon, scoop the marrow out of the bones into a bowl.

Mash the marrow with a fork until smooth.

In a separate bowl, whisk the eggs until well combined.

Season with a pinch of salt.

Heat a non-stick skillet over medium-low heat.

Add the mashed bone marrow to the skillet, allowing it to melt and coat the pan.

Pour the beaten eggs into the skillet.Cook, stirring gently and continuously, until the eggs are softly scrambled and creamy.

Divide the scrambled eggs between two plates.

Serve immediately.