Smoked Trout, Poached Egg w Arugula, Dijon & Chive Toasted Bagel
Smoked trout and a poached egg combine to make the perfect brunch in bed 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 Tbsp. Dijon mustard (or your fav mustard)
Toast your bagel, cover with a good smear of 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.