Green Eggs With Leftover Smoked Trout

RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY madison mortimer

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INGREDIENTS

olive oil
bunch of kale
400 g broccolini
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green kale and avocado pesto 
(as much or as little as you like)
12 eggs
400 g bocconcini, torn
2 smoked trout, flaked
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12 slices your favourite bread
olive oil
salt
grated pecorino

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Equipment:
Large cast-iron frying pan

method

Light your fire and let it burn down until you obtain a medium heat. I cooked this in a fire pit on the deck at Satellite Island – we had it for breakfast at our workshop. Drizzle some olive oil into a large frying pan and let it heat up. Tear the kale with your hands and roughly chop the broccolini, then add the pan and cook for a few minutes or until the kale is little crispy.

Add the pesto and stir it around. Clear a space in the pan, crack in the eggs and scatter over the torn bocconcini. Sprinkle the trout over the top and leave until the eggs are cooked and bocconcini is all melted and gooey.

Drizzle the bread slices with olive oil, season with salt and cook over the fire until nicely golden. Pile the green eggs and trout on the hot toast and serve right away, finished with a good grating of pecorino.

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