Softly Scrambled Eggs and Smoked Fish Crostini
This luscious recipe will start your weekend off right. The richness of the eggs play well with the crunchy bread and smoky fish. We like Lake Superior Smoked Lake Trout from Northern Waters Smokehaus in Duluth.
Ingredients
- 6 ounces cream cheese softened
- 2 tablespoons chopped shallot
- 1 lemon zested
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon chopped fresh dill
- 4 thickly sliced pieces of crusty bread
- olive oil
- 2 tablespoons unsalted butter
- 4 duck eggs
- 3 ounces smoked fish flaked
- 1 tablespoon chives sliced thinly
Instructions
- Add the shallot, lemon zest, lemon juice and dill to the cream cheese and combine well.
- Lightly coat one side of each slice of bread with olive oil and place over a hot grill or skillet until just starting to brown. Remove from heat and slather each browned side with the cream cheese mixture.
- Crack the eggs into a medium sized mixing bowl and whisk well, longer than you might for chicken eggs. Season with salt and pepper.
- Heat a medium skillet to medium low. Melt butter in a skillet, then add the eggs. Cook over medium low heat, stirring almost constantly with a rubber spatula. When the eggs are just starting to set, remove from heat, stir a little more while they continue to cook in the residual heat. Fold in the fish and stir until just combined. Spoon the scramble on top of each piece of bread, top with chives and serve.
