Smoked Eel with Scrambled Eggs

Ingredients

• 400g (14 oz) smoked eel fillets 400g (14 oz) smoked eel fillets
• 6 large eggs 6 large eggs
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 28g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Remove the skin from the smoked eel fillets and cut them into bite-sized pieces.
2. 2.
   In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
3. 3.
   Heat the butter in a non-stick pan over medium heat. Pour in the beaten eggs and cook, stirring gently, until they reach a creamy consistency.
4. 4.
   Add the smoked eel pieces to the scrambled eggs and gently fold them in.
5. 5.
   Continue cooking for another minute or until the eel is heated through.
6. 6.
   Remove from heat and garnish with fresh chives.
7. 7.
   Serve the Smoked Eel with Scrambled Eggs immediately.

Treat your ingredients with care...

• Smoked Eel — When handling smoked eel, make sure to remove the skin before cutting it into pieces. This will ensure a pleasant texture and allow the flavors to meld with the scrambled eggs.
• Eggs — Whisk the eggs well to incorporate air, resulting in a fluffier texture for the scrambled eggs.
• Butter — Use unsalted butter for a better control of the dish's overall saltiness.
• Chives — Finely chop fresh chives just before garnishing to preserve their vibrant color and delicate flavor.

Tips & Tricks

• For an extra touch of luxury, serve the Smoked Eel with Scrambled Eggs on toasted rye bread or Danish rugbrød.
• If you prefer a milder smoky flavor, you can soak the smoked eel fillets in milk for 30 minutes before using them in the recipe.
• Experiment with different herbs and spices to customize the flavor profile of the scrambled eggs. Dill, parsley, or even a pinch of paprika can add an interesting twist.
• If you can't find smoked eel, you can substitute it with smoked trout or smoked mackerel for a similar flavor experience.
• Serve the dish with a side of pickled vegetables, such as cucumbers or beets, to add a refreshing and tangy element to the meal.

Serving advice

Serve the Smoked Eel with Scrambled Eggs as a main course for a brunch or a light lunch. Accompany it with a fresh green salad or pickled vegetables to balance the richness of the dish. Provide slices of toasted rye bread or Danish rugbrød on the side for a traditional Danish touch.

Presentation advice

To present the dish elegantly, arrange the creamy scrambled eggs with the smoked eel pieces on a plate. Garnish with a sprinkle of fresh chives for a pop of color. Serve the dish immediately to ensure the scrambled eggs are still warm and fluffy.