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Scrambled eggs with salted herring

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Ingredients for 4 servings:

  • 1 small fish (salted herring)
  • 3 tbsp butter
  • 5 eggs
  • curly parsley
  • chives
  • 400 ml milk
  • 4 slices of toast

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

hearty snack or hangover breakfast

Soak the salted herring in the milk for about an hour. Then skin, debone, and cut into 8-10 small pieces. Add these to the heated butter and let stand for a short time. Crack the eggs over the top and fry quickly, stirring occasionally. Toast the bread. To serve, place a piece of toast on each plate, arrange the eggs on top, and sprinkle with plenty of chopped chives and parsley. A savory way to season eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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