The apéros continued until the wee small hours so a hearty breakfast/lunch was required today. Brunch in the pub with friends and the Sunday papers is one of the things I miss about the UK, but I shall be able to do it next week because I'm leaving for Scotland tomorrow for 10 days!
Scrambled eggs with smoked trout
4 large eggs
½ oz/10g butter
4½ oz/125 g smoked trout trimmings, cut into small pieces
salt and freshly ground black pepper
♫ Cook along to: Hildegard Knef Holiday Time
1. Break the eggs into a pan, add the butter and place on a low heat. Stir continuously with a wooden spoon, moving the pan on and off the heat so the eggs don't burn.
2. As the mixture begins to set, fold in the smoked trout and chives and continue stirring until the eggs are soft and creamy. Season at the last minute.