Scrambled Eggs 
with Smoked Trout, Kale and Horseradish

For this recipe, I’ve married fresh horseradish with mouthwatering smoked trout and creamy scrambled eggs to create a delectable partnership of flavour.

Often overlooked in the grocery store or the farmers’ market, horseradish can enhance the most humble of ingredients and turn them into something rather sublime. One of my favourite ways to complement protein is with a light sprinkling of freshly grated horseradish. It also works well as a final touch to a slow-braised dish to give it some excitement. It is particularly good with seafood.

• 4 organic free-range eggs
• 2 tablespoons coconut cream
• 8 pieces tarragon (leaves) torn
• 2 tablespoons coconut oil duck fat, tallow or other good quality fat
• ½ bunch kale stems removed, leaves torn
• 30 g pumpkin seeds
• 240 g smoked trout flaked
• 2 tablespoons Ocean Trout roe (or you can use Salmon roe)
• fresh horseradish grated
• 1 lemons cut into wedges, to serve

• Combine the chia seeds with the coconut water and stir well, then set aside.
• Pour coconut milk into a saucepan and heat to a simmer.
• Add the eggs, coconut oil, vanilla, cinnamon and salt and whisk through for 2 minutes over low heat until the mixture thickens slightly to form a custard and coats the back of a spoon.
• Pour the egg and coconut milk mixture into the bowl with the chia and coconut water, stir well and pour the mixture between 3 or 4 ramekins.
• Place the ramekins in the fridge and allow to sit for an hour, or overnight until set.
• Serve with some berries and chopped almonds.

• CALORIES: 324
• CARBS: 7g
• FATS: 24g
• PROTEIN: 23g

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