Why recepie famous for?
Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge—they make all the difference here.
Ingredients
8 large eggs¾ tsp. kosher salt, plus more
6 Tbsp. unsalted butter, divided
4 1"-thick slices sourdough or country-style bread
3 Tbsp. crème fraîche or sour cream
1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
1 lemon, halved
Freshly ground black pepper
2 scallions, thinly sliced on a diagonal
2 Tbsp. coarsely chopped dill
4 oz. mature arugula, tough stems trimmed (about 4 cups)
2 tsp. extra-virgin olive oil
Instructions
Crack eggs into a medium bowl and add ¾ tsp. salt. Whisk until no streaks remain.Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minute
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