Scrambled eggs and brown shrimp on rye
Softly scrambled eggs and cooked North Sea brown shrimp on buttered rye bread.
Active time20 min
Cooking6 min
Total21 min
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Ingredients
- 1 tbsp fresh chives
- 38 g unsalted butter
- 8 eggs
- 227 g cooked peeled North Sea brown shrimp, Crangon crangon
- 1 pinch of ground black pepper
- 1 pinch of fine salt
- 4 thick slices of rye bread
Preparation
Check the shrimp are already cooked and peeled, then drain if needed. Spread the bread with 10 g of butter. Lightly beat the eggs with salt and pepper in a bowl.
38 g unsalted butter8 eggs227 g cooked peeled North Sea brown shrimp, Crangon crangon1 pinch of ground black pepper1 pinch of fine salt4 thick slices of rye bread- mixing bowl
- fork
- knife
- plate
Wash and snip the chives, then measure them. Melt 28 g of butter in a large nonstick frying pan over low heat. Add the eggs and stir slowly, drawing the edges into the centre. Allow about 6 min until set but creamy, with no raw liquid remaining. Remove from the heat and add chives.
1 tbsp fresh chives- nonstick frying pan
- spatula
- knife
Divide the scrambled eggs between the buttered slices and add the cooked shrimp beside the eggs. Serve immediately.
- plate
- spoon
Allergens
- Crustaceans
- Eggs
- Milk
Composition to check for: Celery, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration