Smoked eel is popular in Scandinavia, perhaps it is the high vitamin D content or maybe simply because it is so delicious. As seen in smoked eel's excellent pairing with eggs, It is evident in many traditional recipes that smoked eel is a great bacon replacement.
1/2 cup milk
Salt and Pepper
1 tablespoon butter
1/4 cup finely chopped chives
1/2-2/3 pound eel fillet
8-10 slices of dark rye bread
Heat oven, or toaster oven to 325°, place eel on baking sheet and warm for 8 minutes.
Whisk together eggs and milk and add salt and pepper. In a large skillet, melt the butter over medium heat, pour in egg mixture, and cook, stirring until eggs are scrambled. Remove from heat. Add a serving of eggs each slice of rye toast, garnish with chives, and top with an eel fillet or two.