Breakfast Trout with Crispy Potatoes, Spinach and Eggs

  • 2 Riverence Rainbow Trout fillets
  • Salt and freshly ground black pepper to taste
  • 5-6 medium Yukon Gold potatoes, cubed (about 2 cups)
  • Olive oil
  • 1.5 cups leeks, chopped
  • 2 cups fresh spinach, roughly chopped
  • 2-4 eggs
  • Salsa, pico de gallo, cilantro or chives for garnish
  1. Preheat oven to 375° Fahrenheit.
  2. Put a medium-size pot of salted water on stovetop and bring to a boil.
  3. Coat medium-size cast iron skillet, or two smaller ones, with a small amount of olive oil and place in the oven to heat.
  4. Cube the potatoes and add to boiling water.
  5. Reduce heat to medium and simmer for 15-20 minutes or until barely tender.
  6. While potatoes are cooking, heat a medium-size skillet over medium-high heat. Add two teaspoons of the oil and add the leeks. Sauté until slightly tender. Remove from skillet and set aside.
  7. Add a bit more oil if needed and sear the trout in the same skillet over medium-high heat for 2-3 minutes. Season with salt and pepper, turn the trout over, continuing to cook for 1 minute. Remove trout and set aside.
  8. Drain potatoes and add 2 tablespoons olive oil to same skillet the trout was cooked in. Add potatoes and cook until edges are crispy. Stirring often.
  9. Stir in the spinach and leeks.
  10. Using an oven mitt, remove the heated cast iron skillet(s) and add the potato mixture or divide among individual skillets.
  11. Remove the skin from the trout and cut in half for each serving or break into bite-size pieces and mix in potato mixture.
  12. Make an indentation in one side of the skillet and add an egg for each skillet, or 3-4 if using a larger skillet. Season each with a sprinkle of salt and pepper.
  13. Return to the oven and bake until eggs are cooked to your liking. About 10-12 minutes.
  14. Serve with salsa, pico de gallo, cilantro and chives to garnish.

Takes 45 minutes, Serves 4-6.

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