The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel or salmon is an excellent substitute for the eel.
Start by warming the smoked eel in the cream until barely simmering. Remove from the heat immediately. It will keep warm while you prepare the eggs.
To make the scrambled eggs, place the butter in a cold heavy bottomed saucepan. Add the beaten and seasoned eggs and cook over a gentle heat, stirring regularly with a wooden spoon, until you have a softly scrambled mixture. Draw off the heat and immediately add the eel and cream mixture and stir to mix. Reserve until you are ready to serve.
Heat a heavy grill pan and place the slices of sourdough bread on the dry pan and grill on both sides until well coloured. Drizzle each slice generously with olive oil or spread with a little butter.
Divide the bread between hot plates and top each slice with the egg and eel mixture.
Finish each serving with a sprinkle of chives and parmesan and serve immediately.
