Scrambled Eggs With Smoked Trout & Horseradish Hollandaise

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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