Fish sandwich with eel, shrimp, egg and bacon
Ingredients
• 6 soft rolls
• 6 slices of bacon
• 6 eggs
• 60 g cheddar cheese
• Seasoning for the eggs, to taste
• 3 cherry tomatoes, halved
• 30 ml mayonnaise
• 100 g rocket
• 1 medium-sized smoked eel
• 300 g North Sea shrimps, cooked and peeled
preparation
Fry the bacon in a cast iron pan (we used a wedge pan with dividers for nice portions). Then crack the eggs onto the bacon, season and top with cheese and tomato. Cook in the grill with the lid closed for a few minutes, then top with the shrimp and continue cooking until the egg is soft-boiled. Halve the buns and lightly toast the cut sides.
Now spread some mayonnaise on the bottom half, place the rocket and some eel fillet on top. Place a portion of egg, bacon, cheese and shrimp on top, place the top half of the bun on top and enjoy.
FIRE&FOOD Issue 3-2019
