Trout Toast with Soft Scrambled Eggs

Ingredients for Trout Toast with Soft Scrambled Eggs

• 8 large eggs

• 3/4 teaspoons kosher salt, plus more

• 6 tablespoons unsalted butter, divided

• 4 (1"-thick) slices sourdough or country-style bread

• 45ml crème fraîche or soured cream

• 1 skin-on, boneless smoked trout fillet (about 140g ), skin removed, flesh broken into 1" pieces

• 1 lemon, halved

• Freshly ground black pepper

• 2 spring onions, thinly sliced on a diagonal

• 2 tablespoons coarsely chopped dill

• 110g mature rocket, tough stems trimmed (about 950ml )

• 2 teaspoons extra-virgin olive oil

Crack eggs into a medium bowl and add 3/4 teaspoons salt. Whisk until no streaks remain.

Heat 2 tablespoons 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 tablespoons butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.

Heat remaining 2 tablespoons 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.

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 spring onions and dill on top.

Squeeze juice from remaining lemon half into a medium bowl. Add rocket and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.