Brunch: Open-Face Smoked Trout Sandwich

Smoked trout open face sandwich

Brunch can be a fun meal on weekends, if you put enough thought into it. I was watching cooking shows last Saturday morning and was inspired to create something new of my own. We had some smoked trout slices in the freezer, which just needed to defrost, and some leftover bread that I had an idea to class up with homemade pesto. We didn’t have basil, so I made arugula pesto. I served open-face sandwiches with sauteed spinach and mushrooms on the side for more veggies.

Ingredients (per sandwich):
2 slices of bread
3-4 slices smoked trout
2 eggs, poached
arugula for garnish

For the pesto:
1/2 package of arugula
Parmesan (I recommend at least 5 one-inch cubes)
olive oil

For the veggie side:
1/2 package of spinach leaves
3-5 mushrooms, sliced

Bring water to a boil in a pot, with a splash of vinegar to help the eggs poach properly. Drop in the eggs and remove when the whites have cooked.

Place the arugula and Parmesan in a food processor and pour in enough olive oil so that when you grind the mix, the result is a somewhat paste-like consistency.

Saute the spinach and mushrooms in a skillet.

Toast the bread, slather with the pesto, place the slices side by side, then place the trout on top. Garnish with arugula, then crown the open-face sandwich with the poached eggs. Serve the spinach and mushrooms on the side.