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Scrambled eggs with smoked trout

Recipe from: 4/15/2004 12:00:00 AM

Ingredients 8
Servings 6


  • 6
    extra-large eggs
  • long chives
  • 30
    crème fraîche
  • 30
    thick cream
  • salt and freshly ground black pepper to taste
  • 25
  • 125
    smoked trout
  • chopped chives


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.

Read more on: eggs  |  shallow-fry

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