Scrambled egg with arhenka and smoked trout 28 September 2015
2 slices rustic bread
1 tbsp butter
6 free-range eggs, lightly beaten
1 tbsp crème fraiche
1 smoked trout fillet, broken into flakes
50 g arhenka (mock caviar)
- Toast the bread and keep it warm while you make the scramble.
- Heat the butter in a saucepan until just starting to sizzle, then pour in the eggs.
- Stir constantly over a medium heat until they thicken and scramble to your preferred consistency, then stir in the crème fraiche and smoked trout and remove from the heat. Season to taste with salt and pepper.
- Serve the toast on warm plates, topped with the scramble and a big spoonful of arhenka.