Rye Toasts With Smoked Trout And Scrambled Eggs Food

SOFT SCRAMBLED EGGS AND TOASTED-RYE TARTLETS

Steps:

• Preheat oven to 350 degrees. Stir 4 tablespoons butter until smooth. On a clean work surface, lightly roll a bread slice with a rolling pin until it's 1/8 inch thick. Brush both sides with butter and fit into a 4-inch tart pan with a removable bottom. Use a paring knife to trim edges flush with pan, then season with salt. Repeat with remaining bread. Transfer pans to a rimmed baking sheet and bake until crisp and golden around edges, 12 to 14 minutes. Let cool completely, then remove from pans.
• Whisk together eggs, milk, and 1/4 teaspoon salt. Heat a large nonstick skillet over low. Melt remaining 2 tablespoons butter, then add egg mixture and cook, stirring occasionally with a wooden spoon, until just set into soft curds, about 15 minutes.
• Spoon eggs into tart shells, sprinkle with pepper, and serve, topped with bacon and sprouts.

RYE TOASTS WITH SMOKED TROUT AND SCRAMBLED EGGS

Steps:

• Cut the fish into 1/4-inch dice. In a bowl, combine the trout, creme fraiche, lemon juice, capers, red onion and parsley. Season with salt and lemon to taste. Refrigerate until ready to serve, up to 4 hours.
• Heat oven to 180 degrees. Cut the crusts off the bread and brush both sides with melted butter. Heat a heavy skillet over medium heat. Working in two batches, brown the bread on both sides, about one minute per side. Remove and keep warm in oven.
• In a bowl, whisk eggs, remaining melted butter, cream and 1/2 teaspoon salt. Heat a nonstick skillet over low heat. Add eggs and cook, stirring continuously with a spatula, until just set and no longer runny. Remove from heat, add chives and transfer the skillet to oven to keep warm.
• Place a slice of toast on each plate. Divide trout mixture among toasts, spreading it to make an even platform for the scrambled eggs. Spoon the eggs in the center and top with a small spoonful of roe. Serve immediately.