Scrambled Eggs With Smoked Trout Horseradish Hollandaise Recipes

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

HORSERADISH SCRAMBLED EGGS RECIPE - (4.3/5)

Steps:

• Put big, heavy skillet over medium heat. Use kitchen shears to snip the bacon into the skillet. Fry it crisp, separating the bits as it cooks. While that's happening, whisk eggs with horseradish. When the bacon bits are crisp, scoop them out of skillet to a plate and reserve. Pour off all but a tablespoon or so of the grease. Now pour in eggs and scramble until they're almost set. Then add the bacon bits and scramble them in. Serve. SERVES: 2 NUTRITION: 450 calories; 39 g fat; 20 g protein; 2 g carbohydrate; trace dietary fiber; 2 g net carbs per serving.

SCRAMBLED EGGS WITH SMOKED TROUT & HORSERADISH HOLLANDAISE

Steps:

• Combine the ingredients in a heat-proof bowl, place over a pot of simmering water and beat with a whisk until set and smooth (that'll coincide with the time your arm feels like it's going to drop off).
• Stir in the horseradish and keep warm until ready to serve.
• Warm the trout fillet slightly (steam oven, microwave, oven, whatever you have at hand).
• Shred with a fork into bite-sized pieces.
• For the scrambled eggs, heat half of the butter in a frying pan.
• Gently beat the eggs and milk.
• Dice the remaining butter, add to the eggs and pour into the pan.
• Over a medium to small flame, cook the eggs, gently stirring with a whisk.
• When they start to set, take them off the heat and continue to stir until they're cooked through, but still creamy and soft.
• Fold in the trout fillet, then arrange on a plate, drizzle with the hollandaise and decorate with some dill.
• Serve immediately with toasted English muffins.