Smoked Trout and Soft Eggs with Herbs and Toast

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Quick Ingredients

• 4 large eggs
• 120 g smoked trout (about 4 oz)
• 2 thick slices sourdough or rye bread (about 80 g total)
• 2 tbsp crème fraîche
• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tbsp capers, drained
• 2 tsp lemon juice + 1 tsp lemon zest
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1/4 tsp kosher salt (for the egg water)
• 1/4 tsp freshly ground black pepper

Do This

• 1) Bring a saucepan of water to a boil, then lower to a gentle simmer (about 88–90°C / 190–194°F); add 1/4 tsp salt.
• 2) Gently lower in 4 eggs; cook 6 minutes 30 seconds for jammy yolks.
• 3) Move eggs to an ice bath for 2 minutes; peel carefully.
• 4) Toast bread; spread with 1 tbsp butter and a thin layer of crème fraîche.
• 5) Flake smoked trout into large pieces; toss lightly with 1 tbsp olive oil, lemon juice, and black pepper.
• 6) Plate toast, trout, and halved eggs; sprinkle capers, dill, chives, and lemon zest.
• 7) Finish with extra black pepper and a small drizzle of olive oil; serve right away.

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Why You’ll Love This Recipe

• Feels special and restaurant-style, but it’s easy enough for a weekday breakfast or lunch.
• Jammy eggs + smoky trout + bright herbs and lemon make every bite balanced and fresh.
• No complicated techniques: one pot for eggs, one pan (or toaster) for the bread.
• Flexible: swap herbs, bread, or add greens depending on what you have.

Grocery List

• Produce: 1 lemon, fresh dill, fresh chives (optional: small handful arugula)
• Dairy: large eggs, unsalted butter, crème fraîche
• Pantry: extra-virgin olive oil, capers, kosher salt, black pepper, sourdough or rye bread
• Seafood: smoked trout

Full Ingredients

For the Soft-Cooked Eggs

• 4 large eggs (about 50 g each, cold from the fridge is fine)
• 1/4 tsp kosher salt (for the simmering water)
• Ice and cold water (for an ice bath)

For the Toast

• 2 thick slices sourdough or rye bread (about 2 cm / 3/4-inch thick; about 80 g total)
• 1 tbsp unsalted butter, softened

For the Smoked Trout Topping

• 120 g smoked trout (about 4 oz), skin removed if needed
• 1 tbsp extra-virgin olive oil, plus 1–2 tsp more for finishing
• 2 tsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/4 tsp freshly ground black pepper, plus more to taste

To Finish and Serve

• 2 tbsp crème fraîche
• 1 tbsp capers, drained
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• Optional: 1 packed cup arugula (about 20 g), lightly dressed with a few drops of olive oil and lemon

Step-by-Step Instructions

Step 1: Set up the egg pot and ice bath

Fill a medium saucepan with enough water to cover the eggs by at least 2.5 cm (1 inch). Bring to a full boil over high heat, then reduce the heat until the water holds a gentle simmer (target about 88–90°C / 190–194°F). Stir in 1/4 tsp kosher salt.

While the water heats, make an ice bath in a medium bowl: add a couple handfuls of ice and enough cold water to submerge the eggs. Keep it near the stove.

Step 2: Soft-cook the eggs (jammy yolks)

Using a spoon, gently lower 4 large eggs into the simmering water to avoid cracking. Start a timer for 6 minutes 30 seconds for a set white and a jammy, slightly runny yolk.

Keep the water at a gentle simmer the whole time (not a rolling boil). If it starts to boil hard, lower the heat slightly.

Step 3: Chill, peel, and halve the eggs

When the timer ends, transfer the eggs immediately to the ice bath. Let them cool for 2 minutes (this stops cooking and makes peeling easier).

Tap each egg all over on the counter, then peel under a thin stream of cool water if needed. Slice each egg in half lengthwise. Set aside.

Step 4: Toast and butter the bread

Toast 2 thick slices of sourdough or rye until crisp and deeply golden.

If using a skillet: heat a skillet over medium heat and toast the bread for 2–3 minutes per side. Spread each slice with 1/2 tbsp butter while warm so it melts into the toast.

Step 5: Mix the quick smoked trout dressing

In a small bowl, combine 1 tbsp olive oil, 2 tsp lemon juice, and 1/4 tsp black pepper.

Flake 120 g smoked trout into large, bite-size pieces (don’t shred it too fine). Gently toss with the dressing just until glossy.

Step 6: Build the plates

Divide 2 tbsp crème fraîche between the toast slices and spread into an even layer (about 1 tbsp per slice).

Top each toast with dressed smoked trout. Add 2 egg halves per plate (or place the halved egg directly on the toast if you like a stacked presentation).

Step 7: Finish with herbs, capers, and lemon

Sprinkle the plates with 1 tbsp capers, 2 tbsp chopped dill, and 1 tbsp chopped chives. Add 1 tsp lemon zest over the top.

Finish with extra black pepper and a final drizzle of 1–2 tsp olive oil. Serve immediately while the toast is crisp and the eggs are still slightly warm.

Pro Tips

• Dial in your yolk: For softer yolks, cook 6 minutes. For slightly firmer (still creamy), cook 7 minutes. Keep the simmer gentle for consistency.
• Peel easier: The 2-minute ice bath helps a lot. If an egg is stubborn, peel it under a thin stream of cool water.
• Don’t overmix the trout: Fold gently to keep nice flakes; it looks better and eats better.
• Toast matters: Use thick slices and toast well so the bread stands up to crème fraîche and egg yolk.
• Season at the end: Smoked trout and capers bring salt. Taste before adding any extra salt.

Variations

• Poached egg version: Swap the soft-boiled eggs for poached eggs cooked 3 minutes in barely simmering water (about 85–90°C / 185–194°F) with a splash of vinegar.
• Scandi-style: Use dark rye, add thinly sliced cucumber, and swap crème fraîche for a mix of 2 tbsp Greek yogurt + 1 tsp horseradish.
• Add a salad: Serve with 1 packed cup arugula tossed with 1 tsp olive oil and 1 tsp lemon juice for a peppery, fresh side.

Storage & Make-Ahead

This dish is best assembled and eaten right away (the toast loses crispness and the eggs cool). That said, you can make it easier:

• Eggs: Soft-boil, ice-bath, and store unpeeled in the fridge for up to 24 hours. Rewarm briefly by placing in hot (not boiling) water for 2 minutes, then peel and halve.
• Herbs: Chop dill and chives up to 24 hours ahead; store covered in the fridge with a paper towel to absorb moisture.
• Trout: Keep smoked trout refrigerated and sealed; once opened, use within 2 days. Dress it right before serving for the best texture.

Nutrition (per serving)

Approximate, per serving (1/2 of recipe): 520 calories, 28 g protein, 34 g fat, 30 g carbohydrates, 3 g fiber, 1,150 mg sodium. Values vary by bread brand, trout type, and exact dairy used.