Lukewarm eel with scrambled eggs on roasted pumpernickel

Ingredients for 4 servings:

• 1 eel(s), freshly smoked
• 8 large eggs
• 4 slice(s) pumpernickel, round or square
• Clarified butter
• butter
• salt and pepper
• chives
• 1 lettuce(s)
• ½ lemon(s), juice
• 1 tsp sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Preheat the oven to 60 degrees Celsius (top and bottom heat). Fillet and skin the eel. Cut the fillets to the desired size. Warm them on a plate in the oven. In the meantime, briefly toast the bread in clarified butter. For a snack, you can either use round pumpernickel or shape regular square loaves with a cutter. Beat the eggs in a bowl with a fork, season with salt, and pour them into a buttered pan. Now gently stir the egg mixture with a flat wooden spatula until the desired creaminess is achieved. The eggs must not be heated too hot or for too long, as this will dry them out and spoil the flavor. If desired, stir in fresh chives. If serving with lettuce, wash, tear, and arrange it. Dissolve the sugar in the lemon juice and drizzle over the salad. Place the scrambled eggs on the toasted bread and top with one or two pieces of eel, depending on the size of the bread. Serve quickly!