Shrimps on rye bread with a fried egg

Preparation info

    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This comes from Spezialitäten aus dem Meer by Peter Frisch, who sets his recipes skilfully against the background which he knows so well. For each person allow:


  • a slice of Vollkornbrot (a dark rye bread)
  • butter, 25 g (1 oz


‘Spread 15 grams of butter on a fresh slice of rye bread and cover it thickly with shrimps. Heat the remaining butter in a frying pan and break the egg into it. Fry it sunny-side up and put it on top of the shrimps. Sprinkle salt and pepper over it.

‘With this, at any time of day, is taken