Trout Toast with Soft Scrambled Eggs
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- freshly ground black pepper
- 8 large eggs
- 2 scallions, thinly sliced on a diagonal
- 1 lemon, halved
- 3/4 tsp. kosher salt, plus more
- 6 tbsp. unsalted butter, divided
- 4 (1"-thick) slices sourdough or country-style bread
- 3 tbsp. crã¨me fraã®che or sour cream
- 1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
- 2 tbsp. coarsely chopped dill
- 4 oz. mature arugula, tough stems trimmed (about 4 cups)
- 2 tsp. extra-virgin olive oil
- Carbohydrate 77 g(26%)
- Cholesterol 431 mg(144%)
- Fat 36 g(56%)
- Fiber 4 g(17%)
- Protein 35 g(71%)
- Saturated Fat 17 g(83%)
- Sodium 1232 mg(51%)
- Calories 770
Preparation Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain. Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes. Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute. Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top. Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.
Preparation Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain. Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes. Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute. Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top. Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.
