Smoked Trout and Egg Scramble
Soft eggs folded with smoked trout and scallions make a savory, quick meal piled over buttered toast.
Prep 10 min · Cook 5 min · Total 15 min · Makes 4 servings
Ingredients
- 12 eggs, beaten
- 1/2 cup milk
- 2 tablespoons butter, plus more for toast
- 8 ounces smoked trout or salmon, skin removed and meat flaked into bite-sized pieces
- 4 slices bread, toasted and buttered
- 4 scallions, thinly sliced
- Kosher salt and cracked black pepper
Directions
- Whisk the eggs and milk together in a large bowl. Set a large skillet over medium low heat and melt the butter, then pour in the egg mixture and cook it, stirring frequently with a spatula.
- When the eggs start to firm up and pull away from the skillet, scatter in the smoked trout and fold it through carefully. Take the pan off the heat while the eggs are still very soft, then season them to your liking with salt and pepper.
- Set each slice of toast on a plate, spoon the eggs over the top, sprinkle with the sliced scallions, and bring it to the table right away.