Sylt stir-fried bread with smoked eel

Name: Sylt stir-fried bread with smoked eel
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 smoked eel (about 500 g); 4 discs Spelt Bread; 5 TSP soft butter; 1 large association; 7-10 Tbsp Chives; 5 Organic eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 smoked eel (about 500 g)
4 discs Spelt Bread
5 TSP soft butter
1 large association
7-10 Tbsp Chives
5 Organic eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Remove the skin from the eel. Carefully remove fish flesh from the bone and cut into long pieces. Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Brush the slices of bread with 1 teaspoon of butter each.
2
Wash the chives, shake dry and cut into small rolls. Thickly sprinkle breads with it.
3
Wrap the eel in baking paper and warm it up in a hot oven for about 5 minutes. In the meantime whisk eggs and season with salt and pepper. Heat 1 tsp. butter in a coated pan. Pour in the eggs, let them falter slightly over a low to medium heat and scramble them together to form scrambled eggs.
4
Spread the scrambled eggs on the breads, cover with eel.