Easy to whip up, these eggs are a flavourful way to start the morning. Substitute smoked salmon for smoked trout and top with caviar and crème fraîche for a simple appetizer or special brunch dish.
Scrambled Eggs, Cherry Tomatoes, and Smoked trout on Toast
Serves 2-4
3 tablespoons chives, chopped
6 large eggs
3 tablespoons cream
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
4 large or 8 small slices sourdough, or whole wheat bread, toasted
4 oz. thinly sliced smoked trout
¼ cup cherry tomatoes
¼ avocado, sliced
Whisk chives, cream, and eggs in a large bowl. Heat oil in a skillet over medium heat. Add egg mixture and season with salt and pepper. Cook, stirring occasionally with a wooden spoon to form soft gently set curds, about 3-5 minutes. Stir in the trout.
Meanwhile, season tomatoes with salt and pepper. Place toast on each place. Top with sliced avocado. Spoon over egg mixture and top with tomatoes.
This original recipe article first appeared in the Spring 2016 issue of City Style and Living Magazine.
