Dining Out

Egg and trout croissants

Prep 10 mins l Cook 5 mins

Ingredients (makes 4)
1 tablespoon extra virgin olive oil
4 eggs
4 large croissants
1/2 cup crème fraiche
1 tablespoon chopped chives, plus extra to serve
1/2 lemon, grated zest and 2 tsp of juice
1 cup watercress
100g smoked ocean trout slices
Lemon wedges, to serve

Heat oil in a large non-stick frying pan on medium high. Crack eggs one at a time into hot pan. Cook for 2 minutes, until whites set and are crispy around the edges.
Split croissants in half and place cut-side up on an oven tray lined with baking paper. Cook under grill for 30 seconds to 1 minute, until toasted and golden.
In a small bowl, combine crème fraiche, chives, lemon zest and juice. Season with salt and pepper and mix well.
Spread bases with crème fraiche mixture. Top with watercress, folds of trout slices and then a fried egg. Scatter with extra chives and pepper. Serve with lemon wedges and any extra crème fraiche mixture.