This is an indulgent weekend breakfast or brunch dish, delicious served with a fresh green watercress salad. If you prefer, you can make the egg separately and serve on top of the toasted sandwich. Either way, this tasty wholesome dish will set you up perfectly for the day.
- 4 slices of thick sliced good white bloomer bread
- 2 free range eggs
- 100g packet RR. Spink & Sons Cold Smoked Salmon
- 50g butter
Caper and cornichon mayonnaise
- 1 tsp mini capers
- 3 cornichon
- 1tbsp chopped parsley
- 1tbsp mayonnaise
To make the caper and gherkin mayo, chop the capers, cornichon and parsley finely with a knife or hand blender, combine with the mayonnaise.
Take two of the pieces of bread and using a round cutter, cut out the a 8cm hole in the centre of both slices.
Take the other two slices of bread and spread with the mayonnaise and top with each half of the cold smoked trout.
Melt the butter in a medium non-stick frying pan and place the holey bread slices in the pan.
Crack the egg into each hole and fry gently for 2 minutes each side, or until the white is set and yolk still runny.
Top each holey slice with the other bread with the trout facing down.
Flip the sandwich and toast the bottom side for 2 minutes or until, golden.