Recipe: roasted asparagus, scrambled egg and smoked trout brunch

Brunch recipe: roasted asparagus, scrambled egg and smoked trout

Yet more asparagus, well it is the season and they are delicious! Add some smoked trout and creamy scrambled eggs for a filling tasty brunch idea. Try to use the best quality ingredients, we used smoked trout from the Tobermory Fish Company and asparagus from Myreside Farm purchased through Fresh Food Express. Make it a little more decadent with a Mimosa. We used Arestel Spanish Cava Brut from Lidl which costs less than £5.

Ingredients

10 spears asparagus – we used Myrseside Farm
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

Method

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.

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.