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Scrambled Eggs with British Smoked Trout
Serves:
2
Ingredients
8
St Ewe Free Range Rich Yolk Eggs
1
Good Splash
double cream
we love Trewithen
50
g
butter
150
g
British Cold Smoked Trout
2
tbsp
Freshly Chopped Chives
4
Slices
Your Preferred Bread
for toasting
Instructions
Take a bowl and beat together the Rich Yolk eggs with a splash of cream and a good grind of black pepper.
Over a medium to low heat melt the butter in a non-stick pan. Pour in the egg mixture and gently move the eggs around until they are softly scrambled.
Meanwhile, toast the bread and butter liberally (this is a celebration after all!)
When the eggs are cooked remove the pan from the heat and fold through half the trout.
Pop 2 slices of toast on each plate and spoon the silky scrambled egg on top with the remaining British Smoked Trout and a sprinkling of chives.
Our Range
Original Large
Original Medium
Super Eggs
Rich Yolk
Rich Yolk Opulent
Grand XL
Pasteurised Egg
Back
Shop
Eggs
Gifts
Back
Our Story
Producer Farmers
‘The Girls’
Testimonials
Back
Recipes
Blog
Trade
Contact
Join the flock
Meet The Flock
FAQs
Charity
#SO2HO
Back