Tear up the smoked trout, and season with a sprinkling of crushed black pepper and half the lemon juice. Slice the avo and season with salt and the remaining lemon juice. Then finely chop up the chives and put the muffins in the toaster.
Crack the eggs into a mixing bowl, add a dash of milk (around 30-40ml) and a sprinkling of salt and whisk for a minute or so.
Drop a small knob of butter into a medium sized pan and turn on the heat. Once the butter has melted, add the egg mixture and stir regularly, scraping the bottom of the pan to lift the cooked egg off the surface. Once the scrambled eggs have the texture that suits your taste, fold through the seasoned, smoked trout and avo slices and remove from heat.
Slice the muffins in two, butter them and stack them with the creamy eggs, trout and avo. Garnish with a sprinkling of chives and serve immediately. I find this goes well with a dash of Lea & Perrins Worcestershire Sauce and my favourite chilli.
Reprinted with permission of Chef Dom
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