Scrambled eggs with herring and tomatoes

3 servings


Cut the soaked herring fillet into wide plates, roll in flour and fry on both sides. Scald the fresh tomatoes with boiling water, peel, cut into wedges and rub lightly. Put the fried herring, tomatoes, finely chopped onions in a pan warmed with oil, pour over the beaten eggs and bake in the oven. Pour butter over the finished scrambled eggs and sprinkle with herbs.