100 g [3,5 oz] cleaned shrimp
1 pinch salt
40 g [1,4 oz] butter or margarine
4 square slices of white bread
2 teaspoons mustard
4 tablespoons tomato ketchup
1 tablespoon capers
 Cool shrimp in the refrigerator. Mix the eggs with 2 tablespoons water and add salt. Whip the mixture lightly. Brown about 25 g of butter and fry the toast in this. Let one side get well browned and place the toasts with this side up, on a serving plate.
 Melt the remaining butter in a another fryingpan, let it get bright golden and pour in the egg batter. Slide the scrambled eggs gently back and forth constantly in the pan with a wooden fork or similar.
 Butter the toast slices with mustard and distribute the scrambled eggs on them in an even layer. Divide the shrimp in four and put them in a pile in the middle of each toast. Add a dollop of ketchup on top and sprinkle with capers.
 Accessories and drink: celery salad and beer.
Tip: Canned or frozen shrimp may be substituted for the fresh ones.