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Scrambled eggs with smoked eel

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Ingredients for 2 servings:

  • 150 g smoked eel(s)
  • 6 eggs
  • 1 tbsp margarine
  • Salt
  • pepper
  • dill
  • chives
  • Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and debone the eel, and finely slice it. You can also ask your dealer to do this for you. Beat the eggs with a splash of water; they should foam slightly. Season with salt and pepper. Heat the margarine in a pan and add the egg mixture. Stir very carefully with a wooden spoon. The scrambled eggs should not be broken up; they should be large, flaked eggs. Before they are completely set, scatter the eel on top, leave the pan on the heat for a short while, and then add plenty of dill and chives. Serve with a green salad and white bread or fried potatoes.

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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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