So simple, it will be hard to go out for breakfast again! xo
Crusty sourdough bread, sliced & toasted
1 smoked trout
Good knob of butter
3 eggs, per person
1 tbsp cooking cream, per person
Salt & pepper, freshly ground
Watercress, to serve
Remove skin from trout and then flake the flesh off the bones.
In a pan, melt the butter until it starts to foam.
Whilst the butter is melting whisk together the eggs and the cream and season lightly with salt and pepper.
Pour your whisked eggs into the hot butter and then remove from heat. Gently fold the eggs together, and just before they come together, fold in the trout. As the eggs have come together, remove from pan (preferably on your hot toast).
Season further if desired, and garnish with peppery watercress.