Zubereitung

1. 1

   Drain the brown shrimp in a sieve and pat them carefully dry.

2. 2

   Whisk the eggs with the cream, the salt and the pepper, but do not beat them frothy.

3. 3

   Melt the butter or margarine in a non-stick pan over gentle heat and pour in the egg mixture. Let it set slowly, pushing it from the edge to the middle again and again with a wooden spoon.

4. 4

   Fold in the shrimp and warm them through only briefly, as they are already cooked and would otherwise turn tough.

5. 5

   Turn the scrambled eggs out onto warmed plates straight away, scatter the snipped chives over them and serve with the dark rye bread and wedges of the lemon.