10 eggs
2 tbs butter
½ lb. smoked trout, flaked
2 scallions, thinly sliced, or ½ cup red onion, thinly sliced
6-8 asparagus spears, chopped
2 tbsp capers
1 tbsp fresh dill
To taste salt
To taste freshly ground black pepper
Serve with breakfast potatoes or a side salad.
Beat eggs by hand using whisk; season with salt and pepper, then set aside.
Heat 1 tablespoon butter in a large nonstick skillet on medium heat.
Sauté scallions or onion for a few minutes, then add the asparagus.
Add flaked trout and capers. Add remaining butter to pan, and pour in eggs.
Quickly distribute ingredients throughout egg mixture, tipping pan to allowing eggs to run underneath to cook.
Turn heat to medium-low; cover and allow eggs to fully set, or put under the broiler for 2 to 3 minutes, until top is lightly browned.
Adapted from Shedd Aquarium’s Right Bite Program
