© All rights reserved, Thorsten Kraska, 2009
Prawns with scambled eggs on buttered bread is one of the typical dishes in northern region of Germany. Especially in harbours where you can get fresh shelled and cooked prawns you will find this in many variations. Mine is just another - very easy - variation. I like prawns with scrambled eggs on a typical German "Schwarzbrot" (coarse rye bread) without butter on the bread. When I'm not in the mood for cooking I get some prawns from my favorite fishmonger and within a few minutes comfort food is ready to serve.
Scambled eggs and prawns
(just for me)
about 100 g prawns
2 tablespoons milk
salt and pepper to taste
1 tablespoon butter
2 -3 slices coarse rye bread
Bring the prawns to room temperature. I often use pre-cooked shelled prawns. So they don't have to be cooked. I would suggest to use these. If you like you can add them in the end to the scrambled eggs in the pan to heat them up.
Mix eggs with milk until combined. Add salt and pepper to taste.
Heat butter in pan over medium high heat. When hot add egg mixture and let cook until the eggs are set. Then turn the mixture once and add the chopped chives (as much as you like). Let cook until the eggs are done. The eggs should still be moisture and fluffy.
Put scambled egg on a (if you like - buttered) slice of bread, top with prawns and garnish with some chopped chives. Serve with a glass of beer or two.