Pumpernickel Toasts with Eggs and Smoked Trout
I had been thinking about what it means to “Lean in” to one’s career and how I’ve probably done a little too much “leaning back” over the years. This thought pattern began to stress me out so I started thinking about these Pumpernickel Toasts with Eggs and Smoked Trout instead. It was a much better use of my time than bashing myself for my lack of career accomplishments….again.
We’d opened a package of smoked trout last night for an appetizer, using cucumbers as toasts and topping it with dill and creme fraiche. We had a little left over. The leftovers became a topping for these yummy egg-ie brunch snacks.
I will note that if you’d like to make a milder version of your own trout, you can do so on a cedar plank on the grill. Check out this recipe if you are feeling adventurous. It advises how to smoke the trout. I think I might do that if I were serving these to guests because the smoked trout can get a little salty. I prefer the less salty, milder taste of the cedar planked trout. But this way is still really good, particularly if you are one of those people that would be happy to have a salt lick in the backyard.
I started by brushing some pumpernickel toasts (defrosted from my freezer overnight) with a little olive oil. I toasted them in the oven for about 10 minutes.
I whisked together the eggs, a little milk, some creme fraiche, chives, salt, and pepper and made some tasty scrambies in the frying pan.
I topped the pumpernickel with the scrambled eggs, the leftover smoked trout, some dill and chives and a dallop of creme fraiche.
I was quite proud of my morning creation. I think they are quite pretty. One criticism: This is not something that can be eaten in one bite. It takes 2 or 3. The good news is that the toasts mean that the whole thing doesn’t fall apart in your hands. But serve these with napkins or small plates at your next brunch.
I will point out that I did an excellent job of leaning into the plate and eating it up.
- 16 pumpernickel toasts
- 2 tsp olive oil
- 6 eggs
- 2 tbsp milk
- 1 tbsp creme fraiche plus 2 tsp for topping
- 1 tbsp chopped chives plus 2 tsp for topping
- Salt and pepper to taste
- 2 tbsp butter
- 1 tbsp chopped dill for topping
- ⅓ lb smoked trout
- Preheat oven to 350 degrees.
- Brush the pumpernickel toast with olive oil and toast in the oven for 10 minutes.
- Meanwhile, whisk together the eggs, milk, creme fraiche, chives and salt and pepper.
- Heat a frying pan with 2 tbsp butter on medium heat until butter melts and begins to sizzle. Reduce heat to medium low.
- Add eggs to the pan and let set for a one minute. Then begin to scrape the eggs from the edges to the center. The eggs will form large curds. Remove the eggs from the heat when they look a little wet but are no longer runny.
- Continue to toss the eggs off the heat. They will continue to cook. Let sit to cool slightly in the pan for a couple of minutes.
- Top the pumpernickel toasts with a small bite of smoked trout, the chopped dill and chives and a little dallop of creme fraiche.