Trout Toast with Soft Scrambled Eggs
A luxurious breakfast featuring creamy soft scrambled eggs topped with flaky smoked trout on crispy buttered sourdough toast. Served with a fresh arugula salad and garnished with herbs, this dish perfectly balances rich and light flavors.
Ingredients
- •8 whole large eggs
- •¾ tsp kosher salt
- •6 Tbsp unsalted butter
- •4 slices sourdough bread
- •3 Tbsp crème fraîche
- •1 fillet smoked trout
- •1 whole lemon
- •to taste black pepper
- •2 whole scallions
- •2 Tbsp dill
- •4 oz arugula
- •2 tsp extra-virgin olive oil
Cooking Instructions
- 1.
Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
2 min
- 2.
Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
9 min
- 3.
Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
3 min
- 4.
Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
3 min
- 5.
Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.
2 min