Scrambled Eggs with Smoked Trout and Shiso


10 large eggs
4 tablespoons whole milk
3-1/2 tablespoons butter
5 slices white bread
10 oz hot smoked trout, flaked
a handful of shiso cress
a pinch of chili powder
sea salt and black pepper, to season


  1. Break the eggs into a mixing bowl and beat together with the milk and some salt and pepper.
  2. Heat half of the butter in a heavy-bottomed saucepan over low heat until the bubbling subsides. Pour in the eggs and heat through, stirring occasionally, for 4-5 minutes, until they start to feel like they are in danger of catching on the base of the pan.
  3. Reduce the heat to its lowest setting and stir constantly for 3-5 minutes to make sure the eggs are not overheating on the bottom of the pan.
  4. Toast and butter the bread with the remaining butter.
  5. Take the eggs off the heat while they still look a little runny, add the trout, give them a final few stirs and divide between the pieces of toast. Scatter the shiso cress and a little chili powder over the top, then serve.

Makes 4 servings.

Source: 100 Ways with Eggs