Irish Breakfast with Smoked Trout & Poached Eggs | Sugartown
Sugartown hot smoked trout with browned-butter bread, poached eggs and sautéed mushrooms. A hearty Irish-inspired breakfast for St. Patrick's Day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at smokedfoods.com.
Cooking tools:
- Skillet
- Saucepan
- Slotted spoon
- Paper towel
- Ramekin
- Serving platter
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Measuring cup
- Spatula
- Microplane
- Tongs
- Toaster
- Oven
- Stove
- Mixing bowl
- Cup
- Kitchen towel
Ingredients
- 4 oz Sugartown Smoked Specialties' Smoked Trout (works great!)
- 1 lemon (for zest and wedges)
- 1 tbsp fresh dill (optional)
- Black pepper (to taste)
- 4 slices of hearty Irish soda bread or sourdough
- 4 tbsp butter (preferably Irish butter, like Kerrygold)
- Pinch of sea salt
- 4 eggs (fresh)
- 2 tbsp white vinegar
- Water (for poaching)
- Salt
- pepper
- 1 cup mushrooms (button, cremini, or wild mushrooms)
- 2 tbsp butter
- 1 clove garlic (minced)
- 1 tbsp fresh thyme or parsley
- black pepper
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