Melt the butter in a pan, beat in the eggs and add a small dash of coffee cream. Season with salt and pepper. Always let the eggs set a little and stir. Add the finely chopped chives. Put on a second pan, let it warm up briefly and cover the trout fillets, cut into coarse pieces, and leave them to warm up for approx. 1 minute without adding heat. Butter the brown bread, pour over the scrambled eggs and top with the warm smoked trout .
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