Scrambled eggs with smoked trout

Name: Scrambled eggs with smoked trout
Yield: 6 servings
Cuisine: Bistro
Ingredients: 6.00 eggs extra-large; 0.00 fresh chives; 30.00 ml crème fraîche; 30.00 ml cream thick; 0.00 salt and freshly ground black pepper to taste; 25.00 g butter; 125.00 g trout smoked; 0.00 fresh chives chopped

6 servings

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Eggs

By Food24 November 03 2009

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Ingredients (8)

6.00	eggs — extra-large
0.00	fresh chives
30.00 ml	crème fraîche
30.00 ml	cream — thick
0.00	salt and freshly ground black pepper — to taste
25.00 g	butter
125.00 g	trout — smoked
0.00	fresh chives — chopped

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Method:

Break the eggs into a bowl, ensuring you crack the shells near the top.
Carefully rinse the shells and leave to dry in a warm oven.
Line muffin (dariole) cups with long chives and place an eggshell inside each.
Whisk together the eggs, crème fraîche and cream. Season well with salt and pepper.
Heat the butter in a pan over low heat and add the egg mixture, stirring continuously until the eggs are nearly set but still creamy.
Spoon the scrambled eggs into the shells and place a piece of trout on top of the scrambled egg in each shell. Serve immediately.