Trout Toast with Scrambled Eggs

My scrambled eggs have always been rubbery. Scratch that — rubbery and bland.

Until I tried this revelation of a recipe. Adapted from Bon Appetit, these eggs are rich and oh-so-creamy. The secret ingredient? Creme fraiche. Paired along lightly smoked trout and an acidic arugula salad, this makes a perfect decadent brunch or dinner. This, my friends, is California cuisine at its finest.

Trout toast with soft scrambled eggs

Ingredients:

8 large eggs
1/2 teaspoon salt, plus more
6 teaspoons unsalted butter, divided
4 slices sourdough bread
3 tablespoons creme fraiche
1 skin-on, boneless smoked trout fillet (about 5 ounces), skin removed, flesh broken into small pieces
1 lemon, halved
Pepper
2 green onions, thinly sliced
2 tablespoons chopped dill
5 ounces baby arugula (about 4 cups)
2 teaspoons olive oil

1. Crack eggs into a bowl and add salt, whisking until no streaks remain.

2. Heat 2 teaspoons butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another tablespoons butter and remaining 2 slices of bread.

3. Heat remaining 2 tablespoons butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in creme fraiche and cook, stirring occasionally, until eggs are barely set, about 2 minutes.

4. Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter green onions and dill on top.

5. Squeeze juice from remaining lemon half into a bowl. Add arugula and drizzle with oil; season with salt and pepper and toss to coat. Serve alongside toasts.

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