Scrambled Eggs & Kippers or Sprats

This German dish, also known by a couple of variations, but essentially, "Rührei mit Bückling" (Scrambled Eggs with Kippers), originated in the north of Germany, along the Baltic Sea, where herring was plentiful, and where one type, "Kieler Sprotten" ("Kiel Sprats," "Sprotte" is the German singular), young lightly smoked herring, were used to make the dish in and around the city of Kiel. "Kippered herring" are readily available in supermarkets, and you even might find German "Kieler Sprotten" in some supermarkets, if you would like to try them. The dish is easily used for lunch by adding some fried potatoes on the side, and also a nice cucumber salad. 

Ingredients (per serving):

2 to 3 eggs, lightly beaten with 2 tablespoons milk (I use evaporated, "canned," milk, NOT sweetened condensed milk)
1 tablespoon butter, for frying
bite-sized pieces kipper fillet (or 4 or 5 Kieler Sprotten, if you have them) 
2 tablespoons chopped onion
1/4 teaspoon salt
"a good pinch" of white pepper (black pepper is fine, too)
fresh or dried dill for sprinkling on top
1 slice rye bread (a rye-wheat bread, called "Roggenmischbrot," is traditional, but regular rye, white or wheat bread is fine)

Heat a non-stick skillet with the butter over low heat. Add the onion and cook a minute or two to soften the onion. Meanwhile, beat the eggs with the milk, salt and pepper. Add the eggs to the skillet and scramble them. Put the kipper on top of the bread slice (I toast mine). Put the scrambled eggs on top of the fish, then preferably, sprinkle on some fresh dill, but dried dill is fine, too.  

"Scrambled Eggs & Kippers" on toast, with fried potatoes and some cucumber and red onion topped with reduced fat sour cream

WORD HISTORY:
Sprat-This word, closely related to "sprout" and more distantly related to "spread," goes back to Indo European "sper-id," which had the notion of "strew, toss about." This gave its Old Germanic offspring "spruitanan," meaning, "to sprout, to spring forth," from the notion, "come forth from the strewn seed." This gave Old English "sprott," a noun form, and meaning, "a small fish;" perhaps literally, "a sprout of a fish." This then became "sprotte," before eventually becoming "sprat." German has "Sprotte," but this seems to have been borrowed from Low German Saxon, which has "Sprott," and Dutch has "sprot." I could not find a form in the difficult to research Frisian dialects, but it wouldn't surprise me if one or all have (or at least, had) forms of the word, as it "seems" to have developed in the Germanic languages around the North Sea and western Baltic, where the fish were commonly caught for food. The high German dialects apparently did not have this form of "sprout," as they were further south, away from the Baltic and North Seas.