Smoked Trout and Scrambled Eggs
Tinned fish are a terrific source of nutrients at a low cost and they can be stored for months. This elegant recipe can be made at a moment’s notice if you keep your pantry stocked with cans of trout or salmon, and capers!
Makes
Serving size
Ingredients
1 (3.7 ounces) can smoked trout or salmon, cut into ¼ inch dice
¼ lemon, juiced
1 tablespoon capers
1 tablespoon red onion, minced
2 sprigs parsley leaves, minced
4 slices white bread, toasted
2 tablespoons unsalted butter, melted
4 large eggs
1 tablespoon + 1 teaspoon water
8 chives, minced
¼ teaspoon sea salt (optional)
Instructions
- Combine trout, lemon juice, capers, red onion and parsley in a bowl.
- Season with salt, if desired.
- Remove the crusts from the bread. Brush both sides with half the melted butter. Toast bread slices in a toaster or in a dry skillet over medium heat.
- Whisk eggs with water and salt (if using) in a bowl.
- Heat a nonstick skillet over low heat with remaining melted butter.
- Add eggs and cook while stirring continuously with a spatula, until just set and no longer runny.
- Remove from heat and add chives.
- To serve, place a slice of toast on each plate. Spoon an even portion of the eggs onto the center of each toast, making a flat platform for the trout mixture.
- Divide trout mixture into 4 equal portions, Spread it on top of the scrambled eggs. Serve immediately and enjoy!
Cooking Tip
Heat your oven to 180°F and place the toasts on a baking sheet to stay warm until you are ready to assemble.
Recipe contributed by FamilyCook Productions
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