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Smoked Trout and Poached Eggs on Toast Recipe
This Smoked Trout and Poached Eggs on Toast recipe is a delicious and easy-to-make breakfast option. The smoked trout gives the dish a rich, smoky flavor, while the poached eggs add a creamy, luxurious texture. For a refreshing finish, squeeze in some lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Bring a medium-sized saucepan of water to a simmer over medium heat.
- To the water, add the white vinegar and salt.
- Separate the eggs into small bowls.
- Cook for 3 minutes, or until the whites are set but the yolks are still runny, by gently slipping each egg into the simmering water.
- With a slotted spoon, remove the eggs from the water and place them on a plate.
- Toast the slices of bread until golden brown.
- Brush olive oil over the smoked trout fillet and season with black pepper.
- Place the trout fillet in a smoker for 10 minutes, or until it is cooked through.
- Arrange the smoked trout fillet on the slices of toasted bread.
- Poach an egg on each slice of toast.
- Serve right away, with lemon wedges on the side.
Poached Egg Accessories
The Fresh Eggs Daily Cookbook
Hamilton Beach 6-In-1 Electric Egg Bites Cooker Plus Poacher
The Egg Cookbook
Holstein Housewares Omelet and Frittata Maker
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