For those who enjoy savoury breakfasts, this recipe is a great way to make something simple feel special. The egg yolk is slowly cooked in olive oil until it turns smooth and creamy, perfect for spreading on toasted bread, while the smoked trout adds a delicate, savoury flavour.
What makes this dish work so well is the balance of textures and flavours: crisp bread, soft yolk, and tender smoked fish. It is easy to prepare, but it still feels thoughtful and a little indulgent - ideal for a slow breakfast or a relaxed brunch.
The confit method, first used as a way to preserve food and later refined in cooking, is especially interesting because it changes both texture and flavour through gentle, low-temperature cooking.
But now, let's get started!
Ingredients
- 100 g Smokin' Brothers smoked trout
- 4 egg yolks
- Olive oil, as needed
- Salt, as needed
- Thyme, as needed
- Toasted baguette
Method
- Place the egg yolks into two small bowls. Pour in enough olive oil to cover them completely, then add a little salt and thyme.
- Cook in a fan oven at 60°C for 30-40 minutes. The yolks should become creamy, but still firm enough to lift with a spoon and spread onto the bread.
- While the yolks are cooking, slice the baguette and toast it until golden and crisp.
- Once the yolks are ready, carefully remove them from the oven. Using a spoon, lift one yolk and spread it onto the toasted bread. Top each slice with two pieces of smoked trout.
Serve straight away and enjoy a slow, rich, well-balanced breakfast.
A small tip
To finish the dish, you can add a few fresh thyme leaves or some edible flowers. For a fresher touch, a little finely grated lemon zest also works beautifully with the smoked trout.
Discover our range of smoked products here.