Smoked Eel with Scrambled Eggs
INGREDIENTS:
Number of servings
Servings: 4
Main
5 eggs
¼ cup (½ dl) milk
Salt and pepper
1 tablespoon butter
¼ cup (½ dl) finely chopped chives
½ – ⅔ pounds (300 grams) eel — deskinned and deboned
8-10 slices of dark rye bread
PREPARATION:
Whisk together eggs and milk – season with salt and pepper.
Melt the butter in a pot and add the egg mixture – stir constantly.
Mix in the finely chopped chives when the eggs are starting to thicken and get lumpy.
Add a big heap of scrambled eggs on each slice of bread and top it with a nice chunk of eel.
Serve.
Wine and Drinks
Smoked eel is a very fatty dish — and to pick a perfect wine is not easy. Beer is a given — but for the adventurous — try Riesling.
Economy: Beer
Mid-range: Riesling from Alsace (France) or Germany
Gourmet: Riesling from Germany, preferably Pfalz