Fischer's Fritz' Breakfast

Ingredients for 4 servings:

• 4 eggs, organic
• 4 tbsp whipped cream
• 1 pinch of salt
• 1 pinch(s) of sugar
• 3 tsp, heaped mustard with honey-dill note
• 1 tsp, heaped dill, fresh or frozen, finely chopped
• 2 slices of smoked salmon, approx. 100 g
• 50 g North Sea crabs or deep-sea crabs
• 1 tbsp butter
• n. B. chives
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 22 minutes

Scrambled eggs with smoked salmon, crab and a fine hint of dill from Fiefhusen

Combine the eggs, cream, salt, sugar, honey-dill mustard, and the additional chopped dill in a mixing bowl. Whisk thoroughly or in a mixer. If you can’t find the relatively expensive honey-dill mustard or want to buy it separately, you can substitute it with 1 teaspoon of medium-hot mustard, 1 1/2 teaspoons of honey, and another level teaspoon of chopped dill. Cut 2/3 of the salmon into pieces about 2 cm long and set aside. Cut the remaining salmon into thin strips. Heat a non-stick pan over medium heat and melt the butter. Add the beaten egg mixture and let it set slightly. Now spread the salmon pieces evenly over the surface and let it set for another minute. Using a spatula, push the egg mixture from the edge of the pan to the center, then turn the pan contents over once and remove the pan from the heat. Let it rest for 2 minutes. Arrange the scrambled eggs on plates and scatter evenly with the salmon strips and crab. Season with salt and pepper from the mill and garnish with the chives. Tip: If possible, use freshly peeled North Sea crabs, as they simply deliver the most flavor. Unfortunately, they’re becoming increasingly scarce and expensive. Outside of fishing season, or for everyday use, deep-sea crabs also work quite well. However, the real thing remains the real thing.