1. Season the trout with the lemon juice and crushed black pepper
2. Finely chop the herbs and mix with the sunflower seeds.
3. Taking care not to burnt, double toast the bread (makes it nice and crunch and adds the texture).
4. Bring a small pot to the boil. Once boiling, add the room temperature egg (rest it gently on the bottom of the pot with a large spoon to avoid cracking the shell).
Lightly butter the crunchy toast (once cooled) and cover the toast with ribbons of seasoned trout.
Do this just before your egg is ready to remove from the water.
Remove the egg and run it briefly under cold tap so that it's easier to handle.
Tap gently all over with the flat videos a knife to crack the shell. Peel entirely (taking care not to break the egg) and place the peeled soft-boiled egg on top of the trout.
Sprinkle the egg and trout with the herb and sunflower seed mixture and serve immediately with a dash of Tabasco , Worcestershire sauce and some salt and pepper to taste.
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1 (20%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11mg||0 %|
|Potassium 37.7mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.5g|
|Protein 0.2g||0 %|
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Calories per serving: 5
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