Take your brunch or afternoon snack up a notch with this simple dish that’s perfect for hassle-free entertaining. We often forget that mustard can bring so many elements to a meal – acidity, saltiness, smokiness and heat. At McEwan you can choose from a wide variety of local and imported mustards sure to impress!
CHIVE TOASTED BAGEL WITH SMOKED TROUT, POACHED EGG, ARUGULA & DIJON
3-4 tablespoons of Maille Dijon mustard
2 handfuls of baby arugula
250 grams of smoked trout
4 fresh eggs (poached or fried)
Chives, finely sliced
Salt and black pepper
Toast the 2 bagels and evenly spread the Dijon mustard on each one.
Cover with a handful of arugula and crumble over your smoked trout.
Top each bagel with cooked eggs, sprinkle with fresh chives, cracked pepper & salt.
MIKE WARD, CHEF, FOOD JOURNALIST
OWNER, CHEF MIKE WARD