• Serves: 2



  1. Take a bowl and beat together the Rich Yolk eggs with a splash of cream and a good grind of black pepper.
  2. 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.
  3. Meanwhile, toast the bread and butter liberally (this is a celebration after all!)
  4. When the eggs are cooked remove the pan from the heat and fold through half the trout.
  5. 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.