Kick-start your day with scrambled eggs and hot smoked trout or salmon, on top of rye bread and a caper and rocket salad. This is a breakfast of champions
Prep:4 mins
Serves 2
1 tbsp extra virgin olive oil½ lemon, juiced1 tsp Dijon mustard½ shallot, thinly sliced2 tsp capers80g rocket6 eggssplash of milkknob of butter, for frying2 slices dark rye bread (or another high-fibre bread of your choice)200g hot smoked trout or salmon, flaked into chunky pieces
STEP 1Whisk the oil, lemon juice and mustard with a pinch of salt in a large bowl. Add the shallot, capers and rocket, but don’t toss together until you’re ready to serve.STEP 2Whisk the eggs in a bowl with a pinch of salt and a splash of milk. Melt the butter in a frying pan and pour in the eggs, cook over a low-medium heat, stirring often with a spatula, until the eggs are just set.STEP 3Meanwhile, toast the bread and put one on each of two plates. Top with the scrambled eggs and flaked trout, and serve the tossed rocket salad on the side.
