Smoked Trout Scrambled Eggs and Scotch Eggs - James Martin Chef

Name: Smoked Trout Scrambled Eggs and Scotch Eggs - James Martin Chef
Ingredients: 300g hot smoked trout; 300g cold smoked trout; 1kg potatoes, mashed; 6 soft-boiled eggs; 175g panko breadcrumbs; 175g plain flour, seasoned; 3 eggs, beaten; Veg oil for frying; 4 large eggs, fresh; 25g butter; 25ml double cream; Salt and pepper; Heat the vegetable oil to 160c and deep fry for 3 to 4 minutes, until golden and crispy. Drain onto kitchen paper.; Serve with dressed herbs and leaves on the side.; Whisk the eggs in a large glass bowl with the cream and season.; In a large non-stick pan, melt the butter until it foams. Then, add the eggs and cook very gently over low heat whilst stirring with a plastic spatula.; When done, serve with some extra smoked trout on the side.

www.jamesmartinchef.co.uk

These recipes for Smoked Trout Scrambled Eggs and Scotch Eggs are great for an indulgent breakfast or a delicious snack that is a bit extra!

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Ingredients

300g hot smoked trout
300g cold smoked trout
1kg potatoes, mashed
6 soft-boiled eggs
175g panko breadcrumbs
175g plain flour, seasoned
3 eggs, beaten
Veg oil for frying
4 large eggs, fresh
25g butter
25ml double cream
Salt and pepper
Heat the vegetable oil to 160c and deep fry for 3 to 4 minutes, until golden and crispy. Drain onto kitchen paper.
Serve with dressed herbs and leaves on the side.
Whisk the eggs in a large glass bowl with the cream and season.
In a large non-stick pan, melt the butter until it foams. Then, add the eggs and cook very gently over low heat whilst stirring with a plastic spatula.
When done, serve with some extra smoked trout on the side.