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Scrambled Egg and Smoked Trout Timbale

This is a special occasion breakfast or a quick impressive brunch or lunch.

20 minutes

Ingredients Method

1 Line two little individual pudding basins with cling film wrap. Line the inside of the basins with strips of smoked salmon.

Cooks Tip: Smoked trout can be used instead of the smoked salmon.
2 In a small bowl mix together the dressing ingredients, add a little pepper to season.
3 Heat the butter in a non stick frying pan over a medium heat.
4 Place the bread in the toaster or under a preheated grill and lightly brown.
5 Combine the eggs, yogurt, pinch of salt and cracked black pepper. Pour into the pan with the melted butter and stir with a wooden spoon to combine together as the egg cooks and becomes an ‘eggy mass’, this generally takes about 2 – 3 minutes.
6 Divide the scrambled egg between the two pudding basins.
7 Invert the pudding basins containing the scrambled egg mixture onto the buttered toast, remove the basin with the cling film wrap. Serve with the dressing.