Trout Breakfast Scramble Cali Style Recipes

SCRAMBLED EGGS WITH SMOKED TROUT & HORSERADISH HOLLANDAISE

Steps:

• Combine the ingredients in a heat-proof bowl, place over a pot of simmering water and beat with a whisk until set and smooth (that'll coincide with the time your arm feels like it's going to drop off).
• Stir in the horseradish and keep warm until ready to serve.
• Warm the trout fillet slightly (steam oven, microwave, oven, whatever you have at hand).
• Shred with a fork into bite-sized pieces.
• For the scrambled eggs, heat half of the butter in a frying pan.
• Gently beat the eggs and milk.
• Dice the remaining butter, add to the eggs and pour into the pan.
• Over a medium to small flame, cook the eggs, gently stirring with a whisk.
• When they start to set, take them off the heat and continue to stir until they're cooked through, but still creamy and soft.
• Fold in the trout fillet, then arrange on a plate, drizzle with the hollandaise and decorate with some dill.
• Serve immediately with toasted English muffins.

SCRAMBLED EGGS WITH TROUT ROE

Steps:

• Heat 3 tablespoons butter in a small pan until hot and foaming. Add the roe and cook gently for a minute or two, until its color begins to turn. Add the garlic, parsley, salt and pepper, stir carefully to combine and cook for another minute. Add the lemon juice and cook for 30 seconds more. Remove pan from heat and set aside.
• Break the eggs into a small bowl, pour in the cream and mix together. Heat the rest of the butter in a large pan until it foams. Pour in the egg mixture, reduce the heat to low and stir gently with a wooden spoon. Continue to cook slowly, until the eggs begin to form into curds. Add the roe and continue to cook for an additional minute or so, until the eggs are pillowy. Season to taste.

TROUT BREAKFAST SCRAMBLE, CALI STYLE

Steps:

• Remove cooked trout meat from the bone and skin. Pick through the meat to make sure you get out as many little bones as you can.
• Whisk the eggs with the seasoned salt.
• Heat oil in a large skillet.
• Add the peppers and onions. Cook for about 3 minutes or until semi-soft, stirring occasionally.
• Add the lemon pepper and garlic salt to the veggie mixture.
• Add the butter and ham/bacon. Cook until the meat is crispy and the veggies are pretty soft.
• Add the trout and incorporate it with the rest of the ingredients for about 1 minute, until well mixed.
• Add the eggs and begin "scrambling;" mix for about 2 minutes, stirring frequently. Cook to your desired level of dryness (some people like "wetter" eggs).
• Add cheese and mix well. Cook until cheese is thoroughly melted.