Hot smoked trout scramble with rocket salad
- Cassie Best
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Serves 2
Easy
Prep: 4 mins
Cook: 13 mins
A star rating of 3 out of 5.1 ratingRate
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Kick-start your day with scrambled eggs and hot smoked trout or salmon, on top of rye bread and a caper and rocket salad. This is a breakfast of champions
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp extra virgin olive oil
-
½ lemon
juiced
-
1 tsp Dijon mustard
-
½ shallot
thinly sliced
-
2 tsp capers
-
80g rocket
-
6 eggs
-
splash of milk
-
knob of butter
for frying
-
2 slices dark rye bread
(or another high-fibre bread of your choice)
-
200g hot smoked trout
or salmon, flaked into chunky pieces
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Nutrition: Per serving
- kcal618
- fat38g
- saturates11g
- carbs17g
- sugars3g
- fibre3g
- protein50g
- salt4.7g
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Method
-
step 1
Whisk the oil, lemon juice and mustard with a pinch of salt in a large bowl. Add the shallot, capers and rocket, but don’t toss together until you’re ready to serve.
-
step 2
Whisk the eggs in a bowl with a pinch of salt and a splash of milk. Melt the butter in a frying pan and pour in the eggs, cook over a low-medium heat, stirring often with a spatula, until the eggs are just set.
-
step 3
Meanwhile, toast the bread and put one on each of two plates. Top with the scrambled eggs and flaked trout, and serve the tossed rocket salad on the side.
Recipe from Good Food magazine, July 2024
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A star rating of 3 out of 5.1 rating
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