Smoked Trout Scrambled Eggs on Agave Buttered Naan

Smoked Trout Scrambled Eggs on Agave Buttered Naan Toast

I was watching Chopped recently and in between rounds, a commercial of Bobby Flay cooking scrambled eggs just kept coming on.

Like everyone, I normally zone out or skip channels during the commercials but the 4th time this one came around, I actually watched it. The commercial was like 10 seconds but long enough for me to hone in on the Goat Cheese Honey Butter that he spread on the toast. That got my attention.

Being lactose-intolerant, I can’t do cheese anything but I still liked the thought of a sweetened butter spread and even though I’m not a big breakfast, eggs and bacon kind of girl – every now and again, I made a breakfast that almost convinces me I could be 🙂


Smoked Trout Scrambled Eggs on Agave Buttered Naan 

What I Used

Eggs [2/person]. Smoked Trout [4oz]. Butter. Naan Bread [2 slices]. Scallions [3 large ones]. Blue Agave. Creamy/Soft Goat Cheese OR Vegenaise [for us lactose-intolerant]. Salt. Pepper.

What I Did

First, make the butter:


1 tbsp butter, 1 tbsp Goat Cheese or Vegenaise, 2 tbsp Blue Agave. Mix well and set aside.

Next, slice the Scallions diagonally, setting aside, then whisk the eggs [I used 4], seasoning lightly with Salt & Pepper.

Before you cook the eggs, place the Naan in the toaster and toast to your preference.

Note: You may need to slice the Naan in half to fit it in your toaster.

Then in a large sauté pan, melt 1 tbsp of butter over med heat. When the butter is hot, lower the heat to med-low, add the eggs and let them cook for about 1 min. Stir in 1 can [4 oz] of the Smoked Trout and the Scallions.


Note: If you are using more than 6 eggs, add another can of Smoked Trout.

Serve by spooning the Agave Butter over the Naan toast, topping with the eggs.

IMG_20140316_135128_1Smoked Trout Scrambled Eggs on Agave Butter Naan Toast

Et viola!

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