Trout Toast With Soft Scrambled Eggs Recipes
RYE TOASTS WITH SMOKED TROUT AND SCRAMBLED EGGS
Provided by Julia Moskin
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the fish into 1/4-inch dice. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley. Season with salt and lemon to taste. Refrigerate until ready to serve, up to 4 hours.
- Heat oven to 180 degrees. Cut the crusts off the bread and brush both sides with melted butter. Heat a heavy skillet over medium heat. Working in two batches, brown the bread on both sides, about one minute per side. Remove and keep warm in oven.
- In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt. Heat a nonstick skillet over low heat. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny. Remove from heat, add chives and transfer the skillet to oven to keep warm.
- Place a slice of toast on each plate. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs. Spoon the eggs in the center and top with a small spoonful of roe. Serve immediately.
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 771 milligrams, Sugar 1 gram, TransFat 0 grams
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