German cuisine · Breakfast & Eggs

North Sea Shrimp Scrambled Eggs

Creamy set scrambled eggs with peeled North Sea shrimp and dill, served on hearty rye bread.

Ingredients · for 2 servings

• 6 eggs
• 200 g North Sea shrimp
• 30 g butter
• 3 tbsp cream
• 1/2 bunch dill
• 4 slices rye bread
• 1 lemon
• Salt, pepper

Instructions

1. Drain the North Sea shrimp briefly in a sieve, finely chop the dill and toast the rye bread in a dry pan for 2 min.
2. Whisk the eggs with the cream and a pinch of salt just until the yolks and whites are combined – do not beat until frothy.
3. Melt two-thirds of the butter in a nonstick pan over low heat without letting it brown, and pour in the egg mixture.
4. Using a wooden spoon, slowly push the mixture from the edge to the center for 3–4 min. and take the pan off the heat while the eggs are still glossy and creamy.
5. Fold in the remaining butter, the shrimp and half of the dill – the shrimp should only warm through, or they'll turn rubbery.
6. Arrange the scrambled eggs on the toasted rye bread, sprinkle with pepper and the remaining dill, and serve with lemon wedges.