Scrambled Eggs with Crayfish, Dill and Sour Cream

Eggs goes great with anything, try this Scrambled Eggs with Crayfish, Dill and Sour Cream, a great appetizer for egg lovers.

If you add eggs to anything it´s more or less impossible to fail, it goes great with seafood as well. This recipe is more or less a standard scramble with salted crayfish tail that I marinated with fresh dill and a little bit of lemon juice. The sour cream add a little bit of acidity and it’s nice to serve something cold to a mostly warm dish.

The crayfish is bought already cooked. But you can use any kind you find. If you can’t find any you can replace it with other types of seafood like lobster, crab or shrimps.

Scrambled Eggs with Crayfish, Dill and Sour Cream

Serves 4 as an appetizer

4 eggs
4 tsp heavy cream
Salt
Pepper

150g / 5.2 oz crayfish tails
½ handful fresh dill
1 lemon

4 tbsp sour cream
salt
pepper

Chop the dill and combine with the crayfish tails and a little bit of lemon juice. Scramble the eggs in a pan with a little bit of cream on medium heat until it’s creamy. Season the eggs with salt and pepper. Serve the scramble warm with the crayfish and sour cream on top.