April 25 2025
We’re big fans of trailblazers in food, particularly if those people put sustainability at the top of their priorities. British Conservas, Sea Sisters are preserving some of the West Country’s finest seafood in their small cannery in Dorset, and guess what? It all goes wonderfully well with our Respectful eggs.
Serves 2
Ingredients
- 1 tin of Sea Sisters Rainbow Trout in Chilli Oil
- 2 slices of sourdough or good country bread
- 2 – 3 spring onions, trimmed and thinly sliced
- A small knob of butter
- 2 Respectful eggs
- Sea salt and freshly ground black pepper
Method
1. Drop the tin of rainbow trout into a bowl of boiling water, and let it warm through while you sort out the toast and eggs
2. Pop your bread in the toaster and get that going. When it’s done, spread each slice with a little butter a place on plates.
3. Open the tin of trout and trickle 1tbls or so of the chilli oil from the can into a non-stick frying pan. Divide the trout between the toast.
4. Set the pan over a medium high heat, and when the chilli oil is hot add the butter. When it’s bubbling away, scatter in the slice spring onions and cook for 30 – 40 seconds then crack in the eggs. Season them lightly with some salt and pepper. Fry the eggs just the way you like them, then lift them out and slide them off the spatula onto your trout topped toasts. Spoon over the buttery spring onions and serve at once.
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