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Recipe: Roasted Asparagus,Scrambled Egg and Smoked Trout brunch

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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.