Description
A delicious and nutritious breakfast featuring creamy hot smoked trout scrambled eggs served with a fresh rocket salad and hearty dark rye toast. This recipe combines smoky, savory flavors with a zesty lemon and mustard dressing for the salad, making it a perfect start to your day.
Ingredients
Scale
Salad Dressing and Salad
- 1 tbsp extra virgin olive oil
- ½ lemon, juiced
- 1 tsp Dijon mustard
- ½ shallot, thinly sliced
- 2 tsp capers
- 80g rocket (arugula)
Scrambled Eggs
- 6 eggs
- splash of milk
- knob of butter, for frying
To Serve
- 2 slices dark rye bread (or another high-fibre bread of your choice)
- 200g hot smoked trout or salmon, flaked into chunky pieces
Instructions
- Prepare the salad dressing and salad: In a large bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and a pinch of salt until well combined. Add the thinly sliced shallot, capers, and rocket to the bowl but do not toss the salad yet. Keep it until serving to keep the rocket fresh and crisp.
- Whisk the eggs: In a separate bowl, whisk the six eggs together with a pinch of salt and a splash of milk to lighten the texture. This will make the scrambled eggs creamy and fluffy.
- Cook the scrambled eggs: Heat a knob of butter in a frying pan over low-medium heat. Once the butter has melted and is sizzling slightly, pour in the whisked eggs. Stir often gently with a spatula to ensure even cooking and to prevent the eggs from sticking, until they are just set but still soft and creamy.
- Toast the bread: While the eggs are cooking, toast the two slices of dark rye bread until golden and crispy. This adds texture and balance to the soft scrambled eggs and salad.
- Assemble and serve: Place one slice of toasted bread on each of two plates. Spoon the scrambled eggs evenly over the bread, then top with the flaked hot smoked trout or salmon. Finally, toss the rocket salad with the dressing in the bowl just before serving and place it on the side to complete the dish.
Notes
- Use hot smoked trout or salmon for a rich smoky flavor; cold-smoked versions may alter the taste.
- Adjust the amount of lemon juice and mustard in the dressing to suit your taste preference.
- Serve immediately to enjoy the scrambled eggs at their creamiest texture.
- Dark rye bread can be substituted with any high-fiber bread for a healthier option.
- For a dairy-free version, substitute butter with olive oil or a plant-based butter alternative and omit milk from the scrambled eggs.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British
Keywords: hot smoked trout, scrambled eggs, rocket salad, smoked salmon breakfast, healthy breakfast, smoky eggs, rye toast, easy breakfast recipe
