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Scrambled Eggs with Smoked Trout and Asparagus


Scrambled Eggs with Smoked Trout

Scrambled Eggs with Smoked Trout and Asparagus

S. Wongkaew

Start the day with an elegant breakfast of scrambled eggs with smoked trout and asparagus.

Smoked trout can be substituted with smoked salmon. I also like to add a handful of fresh herbs into the mix such as finely chopped flat leaf parsley, chives or fresh dill.

I like my scrambled eggs soft and creamy so I tend to slightly under cook them as even when you take them off the stove, they're still cooking.


  • 5 large eggs
  • 2 Tbsp finely chopped flat leaf parsley
  • 1/2 tsp of finely chopped fresh dill
  • 2 Tbsp butter
  • 170gm (6 ounces)thinly sliced smoked trout or salmon
  • A bunch of asparagus, tough ends removed
  • Wholegrain bread for two
  • Sea salt and freshly ground black pepper for seasoning


  1. Steam the asparagus until tender but still firm. Place in cold water to cool, drain. Slice into smaller segments and set aside.
  2. Whisk the eggs, parsley and dill together in a mixing bowl. Add a pinch of sea salt.
  3. Melt butter in a large skillet over medium heat. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in trout and asparagus. Cook until eggs are cooked but still moist, about 30 seconds longer.
  4. Toast the bread and spread lightly with butter. Spoon scrambled eggs on top of toast; sprinkle with freshly ground black pepper and a little more salt if necessary. Serve immediately.
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