Scrambled eggs with mushrooms & smoked trout
This is a great way to make simple scrambled eggs so much more special. The trout gives the dish a delicious smoky flavour.
8 large, flat
Calorie controlled cooking spray
Egg, whole, raw
8 medium, raw
4 tablespoon(s), chopped
2 clove(s), crushed
250 g, hot, flaked
5 g, few sprigs
1 medium, cut into wedges
- Heat the grill to medium-high and line a grill pan with foil. Lightly mist the mushrooms with cooking spray on both sides and put them, stalk-side down, on the grill pan. Cook under the grill for 6 minutes, then turn, season and cook for a further 3-4 minutes.
- Meanwhile, whisk the eggs, chives, garlic and milk together, and season. Mist a nonstick frying pan with cooking spray and heat over a medium heat. Add the egg mixture and cook, stirring slowly for 2-3 minutes or until cooked to your liking.
- Divide the mushrooms between 2 plates, top with the egg, then scatter the smoked trout over. Season to taste and serve with dill and lemon wedges.