Toast fresh croissants and then fill them with eggs and smoked trout for the most delicious and savory bread that you can enjoy at Easter or any time!
- In the large non-stick fry pan at medium-high. Pour eggs, one at a while, into the hot pan. Cook for 2 minutes or until the eggs are set and crispy around the edges.
- Cut croissants in half, then place them cut-side up on a baking pan lined with baking parchment. Grill them between 30 and one minute until toasty and golden.
- In a small bowl, mix the chives, crème fraiche lemon juice, and zest. Sprinkle with salt and pepper, and combine well.
- Spread the bases using crème fraiche and spread them across the grounds. Decorate with the watercress, folds of trout slices, and an egg that has been fried. Sprinkle with additional pepper and chives. Enjoy with lemon wedges and any other mix of creme fraiche