| Prep: 15 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 18g | 7g | 19g |
| sugars | fibre | protein | salt |
| 5g | 3g | 22g | 1.2g |
Why I Love German Smoked Eel on Scrambled Eggs and Toasted Bread
Smoked Eel on Scrambled Eggs and Toasted Bread, a traditional German dish, inspires both fear and admiration. It brings together seemingly separate culinary elements in a harmonious symphony of flavors. An unexpected yet enchanting treat that wonderfully marries my love for seafood acquired from my Pacific Northwest roots, with my quest of exploring global cuisines.
A Journey into the Depth of Flavors
One might wonder how a Japanese-American food connoisseur ends up falling head over heels for a German dish. But that’s the beauty of culinary adventures — they defy borders. This dish reminds me of the Japanese Unadon, a classic grilled eel rice bowl. Both dishes embrace the prominent eel component and demonstrates its versatility in completely distinct styles, while applauding its unique flavour and texture.
Inspiration Behind This Melange
The inspiration behind this delightful recipe, believe it or not, comes from a renowned German chef, Alfons Schuhbeck. His experimental approach towards traditional German recipes and his particular penchant for revitalizing the use of seafood in Bavarian dishes have always intrigued me. In my attempt to adapt his essence of cooking, this delightful creation of Smoked Eel on Scrambled Eggs and Toasted Bread was born.
Bridging the gap between these disparate cuisines is the common element of smoked eel. Here, the smokiness of the eel seeps into the velvety folds of the scrambled eggs, while the crunchiness of the toasted bread serves as the perfect contrast, resulting in an indulgent feast of flavors and textures. The garnish of fine chives adds an extra layer of complexity, making each bite a flavor-packed symphony.
Perfect Complementary Dish
This dish, with its intense flavor profile, could work wonders if paired with a light and refreshing side, such as a Simple Bibb Lettuce Salad. It not only provides a soothing contrast to the bold flavors of the smoked eel and the rich scrambled eggs but also introduces an exciting textural element to the entire meal.
From outset, it may appear as an unlikely, extravagant union of components. But upon tasting, each element justifies its place in this gastronomic marvel. After all, it’s in the unlikeliest combinations that true deliciousness often lies. This Smoked Eel on Scrambled Eggs and Toasted Bread is truly representative of that.
What You’ll Need
- 6 slices of whole wheat bread
- 8 large eggs
- 1/2 cup of whole milk
- Salt, to taste
- Pepper, to taste
- 2 tablespoons unsalted butter
- 6 ounces smoked eel, thinly sliced
- 1/2 cup chives, finely chopped
Method
Step One
Begin by toasting the 6 slices of whole wheat bread until they’ve reached your preferred level of crispness. Once done, set the toast aside for later.
Step Two
In a large bowl, crack the 8 large eggs and add the 1/2 cup of whole milk. Season with salt and pepper to your liking, then whisk the mixture thoroughly until well combined.
Step Three
Heat a large non-stick pan over a medium heat and add the 2 tablespoons of unsalted butter. Allow the butter to melt completely, ensuring it covers the entire pan.
Step Four
Lower the heat to a medium-low setting and then pour in the whisked eggs and milk mixture. Let the eggs gently cook undisturbed until they start setting around the edges, this should take about 1 to 2 minutes.
Step Five
With a spatula, slowly start scrambling the eggs, gently pushing them from one side of the pan to the other. Continue this until the eggs are mostly cooked but still slightly runny.
Step Six
Remove the pan from the heat and let the residual heat finish cooking the eggs to a soft, slightly creamy consistency. If you prefer your eggs more cooked, return the pan to the heat and cook to your liking.
Step Seven
To serve, lay the thinly sliced smoked eel onto the toasted bread slices. Then, evenly divide the scrambled eggs among the slices of bread.
Step Eight
Top the scrambled eggs and smoked eel with the finely chopped chives, then serve immediately while still warm. Your Smoked Eel on Scrambled Eggs and Toasted Bread is ready to be enjoyed.
