(Hamburg) Fillet the kipper, separate fillets from skin and pluck into small pieces. Heat in a frying pan and arrange on hot plates.
Crack the eggs and stir through, do not mix or whip until creamy. Season with a pinch of salt and pepper and cook in a frying pan with melted butter, stirring throughout. They should not become completely solid, but still remain soft and almost liquid.
Add the egg dish to the fish form and season everything together with coarsely ground pepper and sprinkle with chives. It goes very well with buttered bread.
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