Green Eggs with Leftover Smoked Trout



olive oil

bunch of kale

400 g broccolini

pesto (as much or as little as you like)

12 eggs

400 g bocconcini, torn

2 smoked trout, flaked

12 slices your favourite bread

olive oil


grated pecorino

Feeds 6


Light your fire and let it burn down until you obtain a medium heat. I cooked this in a fire pit on the deck at Satellite Island – we had it for breakfast at our workshop. Drizzle some olive oil into a large frying pan and let it heat up. Tear the kale with your hands and roughly chop the broccolini, then add the pan and cook for a few minutes or until the kale is little crispy.

Add the pesto and stir it around. Clear a space in the pan, crack in the eggs and scatter over the torn bocconcini. Sprinkle the trout over the top and leave until the eggs are cooked and bocconcini is all melted and gooey.

Drizzle the bread slices with olive oil, season with salt and cook over the fire until nicely golden. Pile the green eggs and trout on the hot toast and serve right away, finished with a good grating of pecorino.