Pumpernickel Toasts with Eggs and Smoked Trout
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Brush the pumpernickel toast with olive oil and toast in the oven for 10 minutes.
  3. Meanwhile, whisk together the eggs, milk, creme fraiche, chives and salt and pepper.
  4. Heat a frying pan with 2 tbsp butter on medium heat until butter melts and begins to sizzle. Reduce heat to medium low.
  5. 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.
  6. 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.
  7. Top the pumpernickel toasts with a small bite of smoked trout, the chopped dill and chives and a little dallop of creme fraiche.
  8. Serve!
Recipe by Weekend Table at https://weekendtable.com/2013/04/14/pumpernickel-toasts-with-eggs-and-smoked-trout/