Smoked ocean trout with scrambled eggs

Happy Easter to you all. Whether you celebrate it or not it’s a perfect reason to enjoy family time together. And with four days off, it’s the perfect time to recharge the batteries.

Now I’m not a religious person but on this one day, Good Friday, I choose not to eat any meat at all! Breakfast, lunch and dinner consists of seafood and vegetables. And let me tell, it’s such a refreshing change. We have a lot of beautiful seafood in Melbourne and I thoroughly enjoy eating fresh seafood whenever I can. I actually look forward to this one day a year where I know that’s all I’ll be eating all day.

This morning for breakfast I decided on something that was light but satisfying. I felt content the whole day and wasn’t feeling hungry until dinner time! How does smoked ocean trout slices, with scrambled eggs served on top of toasted English muffins sound?

Buying smoked ocean trout is as easy as looking in your local supermarket fridge section (only buy a trusted and dolphin-friendly supplier) or your local deli. I’m sure muffins are easy to make – please share in the comments below if you have an easy, fool-proof muffin recipe – but I prefer to spend more time relaxing on the couch instead of in the kitchen in the morning. I like quick and easy first thing in the morning! Are you same?

TIP 1: I like my scrambled eggs with the cheese still melting through the eggs as I serve. For this, I remove my eggs from the heat after about 4 minutes of cooking and allow to finish cooking in the frypan. They turn out perfect and fluffy every time.

TIP 2: I never add milk or cream to my scrambled eggs. I find that they either split or have excess moisture, leaking onto your plate or bread (yukk!). By following this recipe, there should never be split eggs or soggy bread ever again.

TIP 3: I never add salt and pepper to my eggs before or during the cooking process. Adding salt dries out the eggs. They don’t turn out soft or fluffy if salt is added. Always add once finished cooking or let each person add their own salt & pepper.

PREP: 7minutes     COOK: 5minutes    SERVES: 2 people

INGREDIENTS:
1 packet (100 grams) sliced smoked ocean trout
2 English muffins, sliced in half
4 eggs
2 tablespoons water
1 teaspoon butter plus extra for muffins
Mozerella cheese to taste
Fresh chives
Salt & pepper to taste

METHOD:
Crack eggs into a bowl, add water and whisk together with a fork. On a medium heat, place a frypan with butter and add the egg mixture once butter starts to sizzle. After 1-2 minutes, add cheese to taste and start mixing with a spatula. Keep stirring until cheese is well combined with the eggs. Remove from heat after 4 minutes, allowing to finish cooking. Keep in the frypan until ready to serve.

While eggs are cooking, place the muffins in the toaster – toast to your likeness. Remove from toaster and spread with butter.

Add one slice of ocean trout to each muffin half. Top with scrambled eggs, salt & pepper to taste and chopped fresh chives.

Serve immediately and enjoy something that’s easy and truly delicious.