Trout, avo and a poached egg combine perfectly on a slice of toast for a delicious breakfast.
Makes 2 servings. Preparation time 15mins.
You Will Need:
- 2 Slices Of Rye Bread
- ½ Butter Avo
- 60g (2oz) Smoked Trout Fillet
- 2 Large Eggs
Toast the rye bread in a toaster or under the grill until the bread begins to darken on the edges. Thinly slice the avo and place half on the top of each bread slice. Next layout our half of the trout ribbons on the bed of avo. Poach the two eggs in boiling water for five minutes or to your liking. Top the trout with a poached egg, allowing the egg to cool off slightly before placing it onto the trout or it will cook the trout underneath the egg.
Garnish with basil leaves, dried basil and some cracked black pepper. For a slightly tangy taste, squeeze a little lemon over the trout before adding the egg.
