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Smoked trout, scrambled eggs and tarragon with Petuna Ocean Trout caviar
Prep: 5 mins | Cook: 10 mins | Serves 2
Whisk the eggs and cream in a mixing bowl and season well with salt & pepper.
Heat the butter and olive oil in a large non-stick frying pan over a medium heat until hot.
Pour in the egg mixture and cook, pushing the cooked egg with a wooden spoon towards the centre of the pan, until all the egg mixture is just starting to firm up.
Place scrambled egg on the grilled toast, add a teaspoon of caviar to each and, serve with a smoked ocean trout, tarragon and season to taste.
Ingredients
- 4 free range or organic eggs
- ⅔ cup cream
- 20 g butter
- 1 tbsp extra virgin olive oil
- 4 slices Petuna smoked ocean trout
- 2 teaspoons of Petuna Ocean Trout Caviar
- 1 teaspoon tarragon, torn
- lemon juice
- chargrilled sourdough
