Good morning! Happy Sunday! Or is it sad Sunday since most people will be heading back to work tomorrow 🙁 Hope the weather is beautiful in your neck of the woods! I myself, should be outside enjoying the sunshine; however, I had found myself yet again still in my pajamas, laying in bed…no regrets.
However, I did find time to whip a little something delicious before heading right back to my cozy bed to continue my lazy Sunday morning.
For today, I decided to make something easy but ever so delicious: smoked trout toast with poached egg. I love smoked trout, as you can tell I’ve posted a previous recipe using it as the main ingredient not too long ago 🙂
This dish is incredibly simple, takes very little time to prepare, but can be dressed up or down. You can make it for your family as a lazy Sunday breakfast/brunch, or it’s great for entertaining as well. This dish looks and sounds super fancy, but I’m telling you, it is so easy to whip together.
The only scary thing about this dish is poaching the eggs. I was very intimated by poached eggs; it looks complicated, messy, and time consuming; however, I have discovered that with a few tricks and a little help from our friends at The Kitchn, it can be easy, quick, and delicious.
I tried poaching my eggs using two different methods, one on the stove top in a shallow saucepan in simmering water, the other in the microwave. To each their own; however, I discovered the best method is on the stove top; however, if you’re out of time and only have one clean bowl left in the cupboard, the microwave will work! All you need is one egg, a small soup bowl filled halfway with water; crack the egg in the water and put in the microwave for 1-2 minutes. You may need to cook it longer, but check after 1-2 minutes for desired consistency. That’s it! The only issue with the microwave version is that sometimes it can be hard to gauge cooking time and doneness because you can’t clearly see the egg cooking, but it will work none-the-less.
The Kitchn provides a great tutorial on poaching eggs on the stove top. This version takes a few more tools, but you can clearly see your poached egg cooking and will know when it is done.
For this dish I used leftover boule bread, which is just a small french, rustic, loaf of bread typically found at any grocer; however, any bread will do for this dish. I sliced and toasted my bread, topped with pre-smoked rainbow trout from my local co-op and poached egg. I finished my dish with a little chopped basil which is optional… but that’s it!
Ingredients- Yields 2-4 servings
- 1 small boule loaf, sliced lengthwise
- 1/2-1 lb smoked rainbow trout
- 2 eggs
- basil, chopped *optional
- olive oil
- salt + pepper
Preheat oven to 400
Brush sliced bread with a little olive oil and add a pinch of salt and pepper, and toast on a baking sheet in preheated oven for 3-4 minutes, remove from oven.
Shred smoked trout and add to each piece of toast, put back in the oven to heat up trout, about 4-5 minutes.
Meanwhile, fill up a shallow saucepan halfway with water, bring to a simmer on the stove top over medium-low heat. The trick is to keep the water barely simmering. Crack an egg open into a small measuring cup, bowl, or I used a soup ladle. Gently lower the cup, bowl, or ladle into the simmering water so that the egg stays together while being submerged into the water
Cook each egg, one by one, in the water until you start to see your eggs turn white and firm, about 3-4 minutes, then remove each egg with a slotted spoon and place onto a plate lined with a paper towel to soak up any residual moisture
Remove your smoked trout toast from the oven and top with eggs, chopped basil, or any other herb you desire and that’s it!