Prep 10 mins
Cook 10 mins
This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime!
FOR THE SCRAMBLE
- 4 large eggs (organic and free-range, por supuesto!)
- 3 3⁄8 ounces milk
- 1 3⁄4 ounces unsalted butter
- 3 1⁄2 ounces smoked trout fillets or 3 1⁄2 ounces smoked salmon
- dill sprigs (to decorate)
FOR THE HORSERADISH HOLLANDAISE
- 4 5⁄8 ounces unsalted butter
- 4 egg yolks (from organic and free range eggs, por supuesto!)
- juice of half a lemon
- 1 2⁄3 ounces water
- 1 tablespoon freshly grated horseradish root (if you use sauce drain well & add a little bit at a time)
- salt & white pepper
- toasted English muffin (slathered with butter & jam) (optional)
- Combine the ingredients in a heat-proof bowl, place over a pot of simmering water and beat with a whisk until set and smooth (that'll coincide with the time your arm feels like it's going to drop off).
- Stir in the horseradish and keep warm until ready to serve.
- Warm the trout fillet slightly (steam oven, microwave, oven, whatever you have at hand).
- Shred with a fork into bite-sized pieces.
- For the scrambled eggs, heat half of the butter in a frying pan.
- Gently beat the eggs and milk.
- Dice the remaining butter, add to the eggs and pour into the pan.
- Over a medium to small flame, cook the eggs, gently stirring with a whisk.
- When they start to set, take them off the heat and continue to stir until they're cooked through, but still creamy and soft.
- Fold in the trout fillet, then arrange on a plate, drizzle with the hollandaise and decorate with some dill.
- Serve immediately with toasted English muffins.