Smoked Eel with Eggs

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. 



5 eggs

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.