Smoked Trout and Egg Breakfast Plate with Lemon
A bright Mediterranean breakfast plate of silky soft-scrambled eggs and flaky smoked trout, finished with fresh dill and a squeeze of lemon. It's an easy way to bring vitamin B12 to your morning, with both the trout and eggs delivering this hero nutrient.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 1
Ingredients
- 75gsmoked trout fillet, flaked
- 2largeeggs
- 1tbspextra-virgin olive oil
- 1tbspfresh dill, chopped
- 0.5wholelemon (for wedges and zest)
- 60gcherry tomatoes, halved
- 30gcucumber, sliced
- 1pinchblack pepper
- 1pinchsea salt
Instructions
- 01
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth.
- 02
Heat half the olive oil in a non-stick pan over low-medium heat. Pour in the eggs and stir gently and continuously with a spatula until just set and creamy, about 2-3 minutes. Remove from heat while still slightly soft.
- 03
Arrange the soft scrambled eggs on a plate alongside the flaked smoked trout.
- 04
Add the halved cherry tomatoes and sliced cucumber to the plate. Drizzle everything with the remaining olive oil.
- 05
Scatter the chopped dill over the eggs and trout, add a little lemon zest, and serve with lemon wedges to squeeze over. Finish with a pinch of black pepper.
Nutrition (per serving)
- Calories
- 390kcal
- Protein
- 27g
- Carbs
- 5g
- Fat
- 23g
- Fiber
- 1.5g
- Selenium
- 40mcg
- Zinc
- 1.6mg
- Iron
- 2.1mg
- B12
- 5.7mcg
- Iodine
- 55mcg
- Sodium
- 720mg
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