This is the sort of breakfast that feels like you’ve made an effort without actually requiring much work.

Warm crumpets topped with lemony crème fraîche, rich smoked trout and soft poached eggs, finished with sharp pickles and plenty of black pepper. Everything melts slightly into the crumpets underneath, which is exactly what makes it work.

It’s rich but balanced, comforting without feeling heavy, and ideal for slower mornings when toast suddenly feels a bit uninspiring.

The kind of brunch best eaten with coffee first and plans later.

Serves 2

You’ll Need

• 2 crumpets
• 4 tbsp crème fraîche
• Zest and juice of ½ lemon
• 1 tin Sea Sisters Smoked Rainbow Trout
• 2 eggs
• Dill pickles, sliced we love Goat Rodeo Disco Pickles 
• Fresh dill, optional

To Make

• Mix the crème fraîche with the lemon zest and juice and season lightly to taste.
• Toast the crumpets until golden and crisp around the edges while still soft in the middle.
• Bring a saucepan of water to a gentle simmer and poach the eggs for 3–4 minutes until the whites are set but the yolks stay soft.
• Spread the lemony crème fraîche generously over the warm crumpets, then flake over the smoked trout.
• Top with the poached eggs, sliced pickles and fresh dill if using.
• Serve immediately while everything is still warm.

Why This Works

The richness of the smoked trout and runny egg needs something sharp to balance it, which is where the lemon and pickles come in.

The crumpets underneath soak up everything - egg yolk, crème fraîche and smoked fish -turning it into something far more satisfying than standard toast.

It’s simple, but all the flavours know exactly what they’re doing.

Best Served With

Coffee, a Bloody Mary or something cold and citrusy alongside.

And ideally, a slow morning.

Easy Swaps

• Use smoked salmon instead of trout
• Add capers for extra sharpness
• Swap crème fraîche for cream cheese
• Use toasted sourdough instead of crumpets

FAQs

What does smoked trout taste like?

Smoked trout is rich and silky like smoked salmon, but slightly lighter and more delicate in flavour.

Can I make this ahead?

The crème fraîche mixture can be made ahead, but everything else is best assembled fresh.

How do I poach eggs properly?

Use gently simmering water rather than boiling, and cook for around 3–4 minutes for a soft yolk.

What pickles work best?

Dill pickles bring the best sharpness here, though cornichons work well too.