EGGS ROYALE-ISH
Just 100g trout twice a week is all you need to give your brain power and heart health a mighty lift, thanks to its omega-3 fatty acids. Nothing fishy about that
INGREDIENTS
120g white and red quinoa • 40g flour •
3 eggs, 1 beaten • 500ml milk • pinch of sugar • drop of olive oil • 2 smoked trout fillets (about 160g) • 4 asparagus spears • 80g spinach •4 chillies, chopped •
1 spring onion, finely sliced (optional)
METHOD
1 | First things first: boil the quinoa for 12 mins, then drain into
a bowl. Whisk in 20g flour, the beaten egg, 250ml milk and a pinch of salt and sugar until combined. 2 | Make like Neil Buchanan and mould your creation into two English muffin shapes, before frying in a drop of olive oil until golden.
3 | Stick the trout under the grill to warm through and blanch the asparagus and spinach by boiling for a few mins, then plunging into cold water.
4 | To make the sauce, sauté the chillies, then add the remaining milk and flour and simmer, whisking away until thick. Blitz with a hand blender or food processer, then season to taste. 5 | Finally, poach your eggs, place one carefully on each DIY muffin with the greens and a trout fillet, and drizzle over the sauce. Garnish with spring onions to finish, if the mood strikes you.