Preparation time: 10min
- Oil for Pan
- Knob Butter for Pan
FOR THE EGGS:
- Smoked Salmon Trout
- 3 Eggs
- 1 spring onion – sliced
- 2 Tbsp Coconut Milk
CRÈME FRAICHE MIXTURE:
- 1 large spoon Crème Fraiche/Cultured Cream
- Small Bunch Chives
- Lemon Squeeze
- Pre-heat Pan
- All Olive oil and Butter to pan
- Whisk eggs, coconut milk, salt
- Pour Into hot pan
- Fry till done
- Remove, place on plate
- Top with slivers of trout and mixture of Crème Fraiche
- Garnish with slices of red onion
Ready to serve