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Scrambled eggs with hot-smoked trout


Preparation method

  1. Place the eggs and cream into a large bowl and whisk together, seasoning well with salt and freshly ground black pepper.

  2. Melt the butter in a small saucepan over a medium heat. Add the egg mixture and stir continuously with a wooden spoon, until the mixture becomes thick, but not dry.

  3. To serve, spoon into the centre of a warm plate, arrange the hot-smoked trout on top and sprinkle with capers. Garnish with the chives.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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