This is not an “off the rack” recipe.  The ingredients, the idea of smoked trout for breakfast, I know this won’t immediately appeal to all of you, but hear me out.

I spent New Years Eve with my dearest girlfriend in Portland, and besides trying a different donut everyday, we did little else but eat.  We stayed at the Ace, which was conveniently located on top of out favorite restaurant (Clyde Commons) and down the street from Kenny and Zukes, which has a mean pastrami sandwich.  On the second floor, across from our room, we stumbled upon the breakfast room.  It’s a room entirely dedicated to breakfast.  For $10, you get endless Stumptown Coffee, juice, breads, charcuterie and cheese, hard boiled eggs, preserves…basically a whole mess of delicious stuff.  Each round we’d pile up something different on our eclectic vintage plates, and my favorite was this concoction:

Sourdough bread spread with sour cream and mustard, topped with a not super hard boiled egg, smoked trout, and pickled onions.

The combination was perfect.  Such a delicious way to start the morning, and not laden with all of the fat, salt, and sugar in traditional brunch fare.  If you like lox on a bagel, I’d make a bet that you’ll like this.  Enjoy!


A Note on Breakfast Sandwiches:

Breakfast is my favorite meal of the day, but rarely do I ever eat it in the actual morning.  I wake up and make myself a smoothie, or if I’m especially lazy I’ll just have a cup of drip until lunch time. The truth is, I’m not ready for a stomach bomb first thing in the morning, but by 11…bring it on!

The breakfast sandwich is the perfect 11 am (or elevensies, if you’re a Hobbit) meal.  Kind of lunch, kind of breakfast, definitely not brunch, it’s a meal Chimera, a the best bits of everything, sandwiched between two pieces of toast.  This month, I’m celebrating the 11 am eaters, the gooey egg lovers, the crunchy toast devourers.  Breakfast sandwich lovers, raise your forks, our time has come!




For 1

1/2 cup smoked trout

2 slices spelt bread, toasted

2 eggs

2 tablespoons sour cream

2 tablespoons whole grain mustard

1/4 cup pickled onions

1 tablespoon parsley, chopped


Put the eggs in a small saucepan, covered in cold water.  Bring the water to a boil, remove from heat and let the eggs sit for 8 minutes. Remove eggs with a slotted spoon and run under cold water until cool enough to handle.  Peel the eggs.

Meanwhile, mix together the sour cream and whole grain mustard and spread on toasted bread. Halve the boiled eggs and spread roughly on the toast.  Top with smoked trout, pickled onions, and touch of parsley.


3/4 cup apple cider

2 tablespoons sugar

pinch of salt

1 bay leaf

2 whole cloves

1 dried chili pepper

1 large red onion, peeled, and thinly sliced into rings


In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling. Add the onion slices and lower heat, then simmer gently for 30 seconds. Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use.