Name: Smoked trout scramble
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 8 eggs; 250 ml pouring cream (1 cup); Finely grated rind and juice of 1 lime, plus extra lime cheeks to serve; 2 tbsp vegetable oil; 200 gm hot-smoked trout; Bean sprouts, coriander, mint, thinly sliced spring onion and sriracha sauce, to serve

Smoked trout scramble

A breakfast that's guaranteed to please.

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Scrambled eggs make the perfect base for any number of flavour combinations – here we’ve gone for the richness of hot-smoked trout offset by fragrant herbs and spicy sriracha for a breakfast guaranteed to please. A handful of roasted salted peanuts would be an excellent addition if you have them to hand.

Ingredients

8 eggs

250 ml pouring cream (1 cup)

Finely grated rind and juice of 1 lime, plus extra lime cheeks to serve

2 tbsp vegetable oil

200 gm hot-smoked trout

Bean sprouts, coriander, mint, thinly sliced spring onion and sriracha sauce, to serve

Method

Main

1.Whisk eggs, cream, rind and juice in a bowl to combine, and season generously to taste. Heat oil in a large non-stick frying pan over medium heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (3-4 minutes).

2.Top scrambled egg with flaked trout, bean sprouts, coriander, mint and spring onion, drizzle with sriracha and serve with lime cheeks.