Summary

Ingredients

• 1 eel (s), freshly smoked
• 8 large egg (s)
• 4 slices pumpernickel, round or square
• Clarified butter
• butter
• salt and pepper
• chives
• 1 lettuce (s)
• 0.5 ½ lemon (s), juice from it
• 1 teaspoon sugar

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Instructions

1. Preheat the oven to 60 degrees top and bottom heat. Fillet and skin the eel. Cut the fillets into the required size. Heat on a plate in the oven.
2. In the meantime, briefly toast the bread in clarified butter. For a snack you can either use round pumpernickels or shape normal square breads with a cookie cutter.
3. Whisk the eggs in a bowl with a fork, season with salt and place in a pan preheated with butter. Now gently move the egg mixture with a flat wooden spatula until the desired creaminess is achieved. Under no circumstances should the eggs be heated too strongly or for a long time, otherwise they would become dry and the enjoyment would suffer. If you want, you can now add fresh chives.
4. If the lettuce is served with it, wash it, pull it apart and serve. Dissolve the sugar in the lemon juice and pour over the salad.
5. Place the scrambled eggs on the toasted bread and, depending on the size of the bread, top with one or two pieces of eel. Serve quickly!