Fried Egg with Smoked Trout & Watercress

Cooking time
Serves1 person

Sustainable, wild smoked trout from the Argyll hills, paired with organic watercress and free range organic eggs, makes for a fancy breakfast or light lunch.

Ingredients

  • 1 egg
  • 50g Greek or natural yogurt
  • 1-2 slivers of smoked trout
  • Zest and juice of a lemon
  • A handful of watercress
  • A pinch of walnuts
  • A little oil or butter
  • Sea salt and freshly ground pepper

Prep: 5 mins | Cook: 10 mins

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Method

1. Artfully smear your yogurt on a plate and drape the trout on top. Grate a little lemon zest over and a squeeze of juice. Dot the watercress on and around the trout.
2. Add enough oil or butter to just coat your frying pan and put over a high heat.
3. Crack the egg into the centre. Pop a lid on top. Cook till set to your liking.
4. Perch the egg atop the trout. Crumble the walnuts over. Finish with a little salt and a good pinch of pepper.
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