We make scrambled eggs quite a lot. But it’s never something we rush, in fact, we take our time over it, as we find the slower you cook the eggs, the creamier and richer they become. We are big fans of sustainably farmed trout, particularly when it’s gently smoked and together, they make for a favourite breakfast over the weekend or on special occasions.
Preparation time 5 minutes | Cook time 10 minutes | Serves 2
25g butter, plus extra for the toast
6 Stonegate Estate Organic eggs
A small handful of chives, finely chopped
2 slices of good malted or white sourdough bread
Sea salt and freshly ground black pepper
150g smoked trout, sliced
Place a medium non-stick pan over a low heat. Add the butter and allow it to melt and bubble. Crack the eggs into a measuring jug or bowl and whisk them well, then pour them into the bubbling butter.
Cook the eggs very, very gently for 8–10 minutes, stirring regularly using a rubber spatula or a wooden spoon. Good scrambled eggs should look soft and delicate, not firm or rubbery. So, take them off the heat before they lose that loose texture and stir in the chives, before seasoning well with sea salt and freshly ground black pepper.
Toast the bread on both sides and butter generously, spoon the soft scrambled eggs on top then arrange a few slices of smoked trout next to the buttered toast. Serve at once.
