Fish with Scrambled Eggs on Toast is a simple yet elegant dish to enjoy for breakfast, brunch, or even dinner. It’s a great way to use leftover fish. The slightly fishy flavor pairs well with the creamy and fluffy scrambled eggs, and the addition of some butter, fresh herbs and lemon juice to brighten up the whole dish.
Fish with Scrambled Eggs on toast Ingredients:
– Eggs
– Butter
– Sourdough or country-style bread
– Crème fraîche or sour cream
– Cod, salmon, mackerel
– Lemon
– Scallions
– Dill
– Arugula
– Extra Virgin Olive Oil (EVOO)
The combination of smoked trout and scrambled eggs on toast takes cues from similar recipes like smoked salmon and scrambled eggs with trout roe. This version uses sourdough or country-style bread, crème fraîche or sour cream, and lemon zest and juice for a delightful twist. Easily prepared, it’s a versatile dish suitable for breakfast, lunch, or dinner.
Why Fish with Scrambled Eggs on toast works:
- Not only is Fish with Scrambled Eggs nutritious, but it’s also quick and easy, ready in under 15 minutes. With just a few ingredients and a frying pan, you can create a delicious meal.
Customize this versatile dish to suit your taste and ingredients on hand. Explore different fish options or substitute with cooked chicken, ham, or bacon. Enhance creaminess with cheese, cream, or yogurt, or add veggies like spinach, tomatoes, or mushrooms.
Making Fish with Scrambled Eggs on toast:
“Mise en place”. Gather your ingredients and tools. Clean your workspace, take out the trash. Empty your dishwasher.
- First, crack eggs into a medium bowl and add salt. Whisk well with a fork or whisk, adding Crème fraîche or sour cream for light and airy scrambled eggs.
- Cook over medium-low heat, stirring gently until just set but still moist.
- Heat 2 Tbsp. butter in 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 crème fraîche and cook, stirring occasionally, until eggs are barely set, about 2 minutes.
- While the eggs are cooking, squeeze 1 tsp of lemon juice into a medium bowl. Add arugula and drizzle with olive oil; season with salt and pepper. Toss to coat. Serve on the side.
- While eggs are cooking, toast bread, and butter the way you like it.
I like to gently warm up the fish in a seperate pan.
Then combine the fish with the soft-scrambled eggs and mix. Taste, and add salt or pepper if needed.
- Lastly, serve the fish with scrambled eggs on toasted bread or bagels with butter or cream cheese. Top with chopped parsley, dill, or chives, and add sliced avocado, cucumber, or radish for freshness and crunch.
Fish with Scrambled Eggs on Toast
Equipment
Ingredients
- 4 eggs
- salt to taste
- garlic powder pinch
- Freshly ground black pepper
- 2 Tbsp. butter
- 4 thick slices sourdough or country-style bread
- 2 Tbsp. crème fraîche or sour cream *optional but good
- 1 boneless cooked fish or freshly cooked trout, salmon, or cod
- Hot sauce if you like it spicy
- 1/2 lemon cut into wedges
- 1 scallion thinly sliced on a diagonal - greens only
- 2 cups arugula
- 2 tsp. EVOO to toss with arugula
Instructions
- Crack eggs into a medium bowl and add salt. Whisk well.
- Squeeze juice from half into a medium bowl. Add arugula and drizzle with olive oil; season with salt and pepper. Toss to coat. Serve on the side.
- Heat 2 Tbsp. butter in 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 crème fraîche and cook, stirring occasionally, until eggs are barely set, about 2 minutes.
- While eggs are cooking, toast bread, and butter the way you like it.
- Spoon eggs over toast and top with fish, then squeeze juice over the fish. Season with pepper; scatter scallions on top.
- You can add the fish cold, from the fridge, but I like to warm it up in a pan before adding. You can also use fresh trout. All good.
Nutrition
Fish with Scrambled Eggs on toast Pairs well with:
