Best Trout Toast With Soft Scrambled Eggs Recipes

SOFT SCRAMBLED EGGS ON TOAST

Soft Scrambled Eggs on Toast image

Provided by Valerie Bertinelli

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 4

Ingredients

8 large eggs
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Toast, for serving

Steps:

Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

RYE TOASTS WITH SMOKED TROUT AND SCRAMBLED EGGS

Rye Toasts With Smoked Trout and Scrambled Eggs image

Provided by Julia Moskin

Categories easy, quick, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

12 ounces smoked trout or salmon fillet, cut into 1/4-inch dice
1/3 cup creme fraiche
Juice of 1/4 lemon
1 tablespoon capers
1 tablespoon finely diced red onion
2 sprigs parsley, leaves picked, finely chopped
Kosher salt
4 thin slices bread, either a sour Nordic-style rye or soft white like brioche or challah
2 tablespoons butter, melted
4 eggs, lightly beaten
1 tablespoon plus 1 teaspoon heavy cream
8 chives, minced
2 tablespoons trout roe or red or black caviar (optional)

Steps:

Cut the fish into 1/4-inch dice. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley. Season with salt and lemon to taste. Refrigerate until ready to serve, up to 4 hours.
Heat oven to 180 degrees. Cut the crusts off the bread and brush both sides with melted butter. Heat a heavy skillet over medium heat. Working in two batches, brown the bread on both sides, about one minute per side. Remove and keep warm in oven.
In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt. Heat a nonstick skillet over low heat. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny. Remove from heat, add chives and transfer the skillet to oven to keep warm.
Place a slice of toast on each plate. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs. Spoon the eggs in the center and top with a small spoonful of roe. Serve immediately.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 9 grams, Sodium 771 milligrams, Sugar 1 gram, TransFat 0 grams