Smoked Trout and Poached Eggs on Toast

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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.

Ingredients

• 1 tablespoon of white vinegar
• 1 teaspoon of black pepper
• 1 lemon, cut into wedges
• 1 fillet of smoked trout
• 2 slices of bread
• 1 teaspoon of salt
• 2 eggs
• 1 tablespoon of olive oil

Time Needed

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Instructions

• 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.

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The Egg Cookbook

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