Smoked Trout and Egg Scramble
Smoked fish is a popular ingredient throughout Britain. You can find dishes containing it gracing tables at any hour of the day, but the delicate flavor of smoked trout is most often found…
Ingredients
- 12 eggs, beaten
- 1/2 cup milk
- 2 tablespoons butter, plus more for toast
- 8 ounces smoked trout or salmon, skin removed and meat flaked into bite-sized pieces
- 4 slices bread, toasted and buttered
- 4 scallions, thinly sliced
- Kosher salt and cracked black pepper
Directions
- Combine eggs and milk in a large bowl.
- Melt butter in a large skillet over medium low heat; when butter has melted, add eggs and cook stirring often with a spatula.
- Once eggs begin to thicken and come away from the pan, add smoked trout and gently incorporate into eggs.
- When eggs are still very soft, remove from heat and season to taste with salt and pepper.
- Place each piece of toast on a plate then divide eggs over the toast; top with sliced scallions and serve immediately.