Scrambled Eggs With Smoked Trout Horseradish Hollandaise Recipes

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.

CREAMY SCRAMBLED EGGS WITH SMOKED TROUT AND GREEN ONIONS

Steps:

• Whisk eggs in large bowl to blend. Add trout, cream cheese, green onions, and chopped dill. Season lightly with salt and generously with pepper; stir to mix.
• Melt butter in large nonstick skillet over medium heat. Add egg mixture and stir slowly until eggs just hold together and are cooked through but still moist, about 4 minutes. Divide egg mixture among 4 plates. Garnish with dill sprigs, if desired, and serve.

SCRAMBLED EGGS WITH SMOKED SALMON

Steps:

• Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
• Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
• Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

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.