Smoked Trout, Poached Egg w Arugula, Dijon & Chive Toasted Bagel
Smoked trout and a poached egg combine to make the perfect brunch of afternoon snack.
We often forget that mustard can bring so many things to a dish; acidity, saltiness, smokiness and heat. There’s not much to this but it's SO much more than the sum of it's parts.
- Toasted bagel (I used Ezekiel - sprouted grain bagel)
- Smoked Trout
- 2 tbsps. Dijon mustard (or your fav mustard) (I prefer Maille mustard)
Toast your bagel, cover with dijon, arugula, crumble over your trout, top with your egg (fried works well in additional to poaching), sprinkle w fresh chives, cracked pepper and salt. Pour a coffee, or glass of crisp white and you’re golden.