French · Brunch
Trout and Herb Scrambled Eggs
Soft French-style scrambled eggs folded with flaked hot-smoked trout, chives, tarragon and crème fraîche, finished with butter for a loose, custardy curd. Served on toasted sourdough with a lemon-dressed watercress scatter and cracked black pepper.
$6
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
526Calories
37.8gProtein
29.4gFat
18.2gCarbs
2.6gSugar
1.9gFiber
868mgSodium
635mgChol
11.4gSat Fat
612mgPotassium
142mgCalcium
3.6mgIron
5.2mcgVitamin B12
10.1mgVitamin C
low-carb
gluten-free-adaptable
protein-rich
herb-salt
weekend-brunch
gluten-free
Instructions
1
Prep
Crack eggs into a bowl, add a pinch of salt, and whisk with a fork until fully combined with no white streaks remaining.
2
Toast
Place sourdough slice in a toaster on medium heat for 2 to 3 minutes until golden and crisp at the edges.
3
Scramble
Melt butter in a nonstick saucepan over low heat, pour in whisked eggs, and stir continuously for 4 to 5 minutes until softly set and glossy.
4
Fold
Remove from heat and fold in flaked trout, crème fraîche, chives, and tarragon until just combined; toss watercress with olive oil, lemon juice, and salt.
5
Plate
Spoon eggs onto toasted sourdough, scatter dressed watercress alongside, and finish with cracked black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz360g hot-smoked trout
- 66 large eggs
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp creme fraiche
- 2 tbsp2 tbsp chives
- 2 tsp2 tsp tarragon
- 2 slice2 slice sourdough bread
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp lemon juice
- a small handful watercress
- a pinch of salt
- a pinch of black pepper
