Recipe: roasted asparagus, scrambled egg and smoked trout brunch

Smoked trout Asparagus and Scrambled Eggs Brunch Recipe

Brunch recipe: roasted asparagus, scrambled egg and smoked trout

Yet more asparagus, well it is the season and they are delicious! Add some smoked trout and creamy scrambled eggs for a filling tasty brunch idea. Try to use the best quality ingredients, we used smoked trout from the Tobermory Fish Company and asparagus from Myreside Farm purchased through Fresh Food Express. Make it a little more decadent with a Mimosa. We used Arestel Spanish Cava Brut from Lidl which costs less than £5.

Smoked salmon Asparagus and Scrambled Eggs Brunch Recipe
Smoked salmon Asparagus and Scrambled Eggs Brunch

 

Ingredients

10 spears asparagus – we used Myrseside Farm
extra virgin olive oil
salt and freshly ground black pepper
4 slices sourdough bread
4 large eggs
Butter
1 packet of The Tobermory Fish Co Smoked Trout

Smoked trout Asparagus and Scrambled Eggs Brunch Recipe
Method

Layer the asparagus on a baking sheet and drizzle with extra virgin olive oil then season with salt and freshly ground black pepper.
Roast for around 5 minutes or until the asparagus is lightly roasted. Set aside.
Toast the sourdough bread slices then spread with butter.
Whisk the eggs.
Melt a tablespoon of butter in a non-stick fry pan over medium heat and add the eggs.
Let the eggs cook until the edge begins to bubble.
Push the edges of the egg into the centre of the pan with a spatula and continue to stir the eggs.
Remove the eggs whilst still soft, they will stick cook.
Top the buttered sourdough toasts with slices of smoked salmon and scrambled egg.
Top with grilled asparagus.

 

Recipe: Roasted Asparagus,Scrambled Egg and Smoked Trout brunch

Ingredients
  

  • 10 spears asparagus
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 4 slices sourdough bread
  • 4 large eggs
  • Butter
  • 1 packet of The Tobermory Fish Co Smoked Trout

Instructions
 

  • Layer the asparagus on a baking sheet and drizzle with extra virgin olive oil then season with salt and freshly ground black pepper.
  • Roast for around 5 minutes or until the asparagus is lightly roasted. Set aside.
  • Toast the sourdough bread slices then spread with butter.
  • Whisk the eggs.
  • Melt a tablespoon of butter in a non-stick fry pan over medium heat and add the eggs.
  • Let the eggs cook until the edge begins to bubble.
  • Push the edges of the egg into the centre of the pan with a spatula and continue to stir the eggs.
  • Remove the eggs whilst still soft, they will stick cook.
  • Top the buttered sourdough toasts with slices of smoked salmon and scrambled egg.
  • Top with grilled asparagus.

Smoked salmon Asparagus and Scrambled Eggs Brunch Recipe

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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