John Myers
Trout Fillet on Lukewarm Egg Bed
The perfect trout fillet on lukewarm egg bed recipe with a picture and simple step-by-step instructions.
- 1 Smoked trout – very fresh
- 2 Discs Farmers bread
- 2 Discs Butter for brushing
- 1 bunch Chives in rolls
- 1 tablespoon Streaky bacon cubes
- 1 Diced onion
- 5 Eggs
- 2 tablespoon Soda
- 2 tablespoon Salt
- 2 tablespoon Pepper
- 0,5 teaspoon Sweet paprika
- Vorwerg: From my three smoked trout there was still a little fish left. A trout for two? Sure, with scrambled eggs it becomes a delicacy!
- Fillet the trout carefully so that the fillets are still nicely preserved. Brush the freshest farmer’s bread as possible with good butter and sprinkle with 2/3 of the chives rolls.
- Beat the eggs in a bowl and mix them with the soda, salt, pepper, paprika and half of the diced onion.
- Fry the bacon cubes with the remaining onion in a pan until translucent and when they start to take on color, pour in the egg mixture. Using a wooden spoon, gradually push the egg from the edge to the center.
- The egg should be shrunk, but still be nice and juicy, so please do not let it dry-fry! Distribute on the prepared bread while still warm, sprinkle with the rest of the chives, crown with the trout fillets and serve immediately.
- A tangy Mosel Riesling would not be bad … and a particularly hearty evening meal is ready.
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