boiled eggs with smoked trout soldiers

GILL MELLER’S BOILED EGGS WITH SMOKED TROUT SOLDIERS

The delicate flavour of smoked fish always works a treat with eggs, think smoked salmon and scrambled eggs. Well, here’s a riff on that classic paring using smoked trout, which is generally more sustainable than intensively farmed salmon. Plenty of dill freshen things up no end, but if it’s not your cup of tea, you can leave it out or replace it with freshly chopped chives.

Preparation time 5 minutes | Cook time 6 minutes | Serves 2

INGREDIENTS

2 fresh Stonegate Estate eggs

2 slices of organic sourdough

25g of soft organic butter

100g sliced organic smoked trout

3 – 4 sprigs of dill finely chopped

Flaky sea salt and freshly ground black pepper

METHOD

  1. Bring a small pan of water to the boil for the eggs. When it is simmering away, carefully lower in the eggs one at a time. Cook them for 4 minutes. Meanwhile drop the sliced bread in the toaster and pop it on.
  1. Chop the smoked trout slices relatively finely and combine with the soft butter and chopped dill. Season with black pepper and a pinch of flaky salt if it needs it. When the toasts up spread it generously with the butter and cut into soldiers.
  1. To eat, crack the egg and remove the top to reveal the runny yolk. Dip and dunk your soldiers and enjoy!
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