Yet here it proves to be just as delectable, and serves up perfectly for the palate as a breakfast or lazy dinner.
The most difficult part of this recipe is probably poaching the eggs, something that I never had to master until now where I can no longer rely on my gorgeous old housemates!
Enjoy!
The smoked trout special
Serves 2
4 pieces wholegrain bread
350g smoked trout
4 eggs
- Bring half a large shallow saucepan of water to boil. Crack each egg into a cup and then pour them gently into the water. Turn off the heat and them sit for until cooked, roughly 4-5 minutes for soft poached eggs. You may have to use a spoon to nudge the white parts closer to the yolk as they cook.
- Remove the eggs with a slotted spoon and place them on absorbent paper on a plate to drain.
- Meanwhile toast the bread and spread generously with smashed peas and avocado mix. Place smoked trout on top, followed by the egg, drizzle with some dressing and top with chopped chives.
- Serve with lemon wedges, extra smashed pea mix and plenty of cracked pepper.
Smashed peas and avocado
1 cup frozen peas
2 cups boiling water
½ ripe avocado
2 tbsp cottage cheese
- Place frozen peas and boiling water in a bowl. Let it stand for 10 minutes and drain well.
- Mash the peas, avocado, cottage cheese and lemon juice roughly together. Ideally it should be a lumpy ‘whole’ consistency.
Dressing
1 tsp Dijon mustard
1 tsp light olive oil
2 tsp lemon juice
- Whisk together the ingredients in a small bowl, or alternately shake in a jar.
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