Hot smoked trout scramble with rocket salad
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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp extra virgin olive oil
- ½lemon , juiced
- 1tsp Dijon mustard
- ½shallot , thinly sliced
- 2tsp capers
- 80g rocket
- 6eggs
- splash of milk
- knob of butter , for frying
- 2slices dark rye bread (or another high-fibre bread of your choice)
- 200g hot smoked trout or salmon, flaked into chunky pieces
Instructions
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.