Scrambled eggs with smoked trout, toast and chives

Winter

We make scrambled eggs quite a lot, but it’s never something we rush, in fact, we take our time over it, as we find the slower you cook the eggs, the creamier and richer they become. We are big fans of sustainably farmed trout, particularly when it’s gently smoked and together they make for a favourite breakfast over the Christmas break.

Serves 2

Ingredients

25g butter, plus extra for the toast
6 large eggs
A small handful of chives finely chopped
2 slices of good malted or white sourdough
Sea salt and freshly ground black pepper
150g of sliced smoked trout

Method

Place a medium non-stick pan over a low heat. Add the butter and allow it to melt and bubble. Crack the eggs into a measuring jug or bowl and whisk them well, then pour them into the bubbling butter.

Cook the eggs very, very gently for 8–10 minutes, stirring regularly using a rubber spatula or a wooden spoon. Good scrambled eggs should look soft and delicate, not firm or rubbery, so take them off the heat before they lose that loose texture and stir in the chives and season well with sea salt and freshly ground black pepper.

Toast the bread on both sides and butter generously, spoon the soft scrambled eggs on top then arrange a few slices of smoked trout next to the buttered toast. Serve at once

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