1 smoked trout (about 8 ounces)
4 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
4 slices whole grain or whole wheat bread (about 4 ounces total)
1 tablespoon unsalted butter
2 tablespoons nonfat plain yogurt


1. Remove the skin and head of the trout, and separate the fillets from the bones. Break each fillet into pieces or flakes, following the natural lines of the fish. Set aside in a lukewarm place. (The trout should be served at room temperature or slightly tepid.)
2. Using a fork or whisk, beat the eggs in a bowl. Add the salt, pepper, and chives, and beat well. Set aside.
3. At serving time, toast the bread, and trim off the crusts. Place one piece of toast on each of four plates, and arrange the trout flakes around the toast.
4. Heat the butter in a sturdy skillet or saucepan. When it is hot, add the egg mixture. Cook over medium to low heat, mixing continuously with a whisk to create the smallest possible curds. Continue cooking for 1 1/2 to 2 minutes, until the mixture is creamy but still slightly runny.
5. Remove the pan from the heat, and continue mixing. (The eggs will keep cooking because of residual heat in the pan.) Add the yogurt, and mix well. The mixture still should be moist, soft, and slightly runny. Spoon onto the toast, dividing the eggs among four plates. Serve immediately.

Scrambled eggs and omelets are commonly served as a first course in France, but rarely so in the United States. Jacques Pepin cooks the eggs here in the traditional French manner, over low heat while stirring constantly, to achieve the smallest possible curds and creamiest texture, but his ingredients produce a dish much lower in cholesterol and calories than the classic counterpart.

Scrambled Eggs with Smoked Trout
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