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eggs kosher salt unsalted butter sourdough Creme Fraiche skin lemon freshly ground black pepper scallions dill mature arugula extra-virgin olive oil
Viewed: 49 - Published at: 8 years agoIngredients
- 8 large eggs
- 3/4 tsp. kosher salt, plus more
- 6 Tbsp. unsalted butter, divided
- 4 (1"-thick) slices sourdough or country-style bread
- 3 Tbsp. creme fraiche or sour cream
- 1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
- 1 lemon, halved
- Freshly ground black pepper
- 2 scallions, thinly sliced on a diagonal
- 2 Tbsp. coarsely chopped dill
- 4 oz. mature arugula, tough stems trimmed (about 4 cups)
- 2 tsp. extra-virgin olive oil
Method
- Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
- Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
- Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in creme fraiche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
- Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
- Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.
