Buttered sourdough toast topped with creamy scrambled eggs, smoked trout, and a lemony arugula salad.
Ingredients
- 8 pieces Large eggs
- 4 g Kosher salt
- 85 g Unsalted butter
- 4 slices Sourdough or country bread (2.5 cm-thick slices)
- 45 ml Crème fraîche or sour cream
- 140 g Skin-on boneless smoked trout fillet (about 140 g)
- 1 piece Lemon
- to taste Freshly ground black pepper
- 2 pieces Scallions, thinly sliced on the bias
- 1 g Roughly chopped dill
- 115 g Mature arugula, tough stems removed (about 115 g)
- 2 tsp Extra-virgin olive oil
Method
- Crack the eggs into a medium bowl. Add the salt and whisk until smooth.
- Melt half of the butter in a large nonstick skillet over medium heat. When the foaming subsides, add two slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked-side up. Repeat with the remaining butter and the last two slices of bread. Lightly salt the toast.
- Wipe out the skillet and let it cool for 3 minutes.
- Melt the remaining butter in the same skillet over low heat. When it foams, pour in the egg mixture and cook, stirring with a heatproof rubber spatula in broad sweeping motions, until large curds form but the eggs are still runny, about 2 minutes.
- Fold in the crème fraîche and continue cooking, stirring occasionally, until the eggs are just set, about 1 minute.
- Divide the eggs among the toast. Arrange the pieces of smoked trout on top.
- Finely grate the zest of half a lemon over the trout, then squeeze the juice of the same lemon half over the toast. Season generously with pepper.
- Sprinkle with the sliced scallions and chopped dill.
- Squeeze the juice from the remaining lemon half into a medium bowl. Add the arugula, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Arrange the salad alongside the toast and serve immediately.
Nutrition
Per serving
- Energy
- 529 kcal
- Protein
- 24.88 g
- Carbohydrate
- 23.2 g
- Fat
- 37.76 g
- Fibre
- 3.36 g
- Calcium
- 71.93 mg
- Iron
- 1.02 mg
- Magnesium
- 25.16 mg