Scrambled Eggs, Smoked Trout and Fresh Horseradish on a Bagel

My apologies for being so distant from this blog these last couple of months. I hold no excuses. Maybe it was just a collection of circumstances that contributed to the blank noise over here. For far too long. But I’m back and loaded with new memories from a summer filled to the brim with wonderful events and not soon forgotten moments. I’m also returning with a new recipe that will kickstart your weekend breakfast routine and turn it in a completely new direction.

The only day of the week when breakfast isn’t hurried or rushed is on those rare Sundays when we wake up early following a long Saturday shoot. The weekend landscape changed dramatically when we started filling up our Saturdays with wedding shoots that start early and last all day and night. On the occasion when we return home early enough on a Saturday night that we don’t have to sleep the next morning away, Sunday becomes the perfect reason to sit down for a long, relaxed breakfast. Rare but not forgotten.

Scrambled Eggs with Smoked Trout  Horseradish and Spring Onions

After we set the coffee and dust away the aches from the previous day, my wife gets to work culling and editing pictures for the morning-after sneak peek and I get to work in the kitchen preparing something to fuel us. And bring us back together. No time frame, just the two of us enjoying some food and taking about the day that was and the day that will be. It’s a cycle that sets the mood for the the day and begins with a rich breakfast like this one.

There are days when my inspiration is matched by equal parts energy and a big Sunday brunch is order. Baked eggs, fresh country bread slightly charred, smoked meat and farm fresh fruit and veggies to choose from. But other days, particularly Sundays following a big wedding, something easy and quick is in order. Usually buttery scrambled eggs and something smoked. In this case I used smoked trout because it’s earthy and rich and plays with the lightness of the eggs. Especially eggs that are barely set and still soft and light.

Scrambled Eggs with Smoked Trout, Horseradish and Spring Onions

This is the kind of breakfast I long for on weekends. Throw on a big pot of coffee, have some thick cut country toast, lots of seasonal fruit spread out and something like this for breakfast. It’s the rare moments like these when I appreciate the time we’re given together and the chance to sit back and relax over a drawn out Sunday morning. Let it shine a little longer.

Scrambled Eggs with Smoked Trout and Horseradish half eaten

From my kitchen to yours,




  • 4 large free-range eggs
  •  1/3 cup heavy cream
  • knob of butter
  • 1 smoked trout fillet, lightly flaked with a fork
  • 3 tbsp. spring onions, thinly sliced
  • grated horseradish
  • sea salt & cracked pepper, to taste
  • 2 bottom halves, Montreal bagel


  1. Whisk the eggs, cream and salt & pepper in a bowl until mixed.
  2. Heat butter in a non-stick saucepan over medium-high heat. Add the egg mixture and stir with a wooden spoon until it begins to firm up along the edges. Fold the eggs into the centre, pushing the eggs in the middle to the outside. Continue for another 2 minutes until they begin to firm up slightly but remain soft and moist.
  3. Add in the trout and spring onions and fold together.
  4. Toast the Montreal bagels until lightly browned and plate them. Top with the egg mixture and lightly grate some fresh horseradish over top.
  5. Serves 2-3.


pork tostadas 1

So many  of the memories and milestones we’ve experienced have happened in and around Mexico. It started on our first vacation together and venturing off the resort and into town to try some traditional Mexican cuisine. To this day I can remember the taste and feeling of that moment. We were married in Mayan Riviera a couple of  years later and then spent our honeymoon a month after that a short distance down the ocean near Tulum. We’ve been back a few times since; we love the culture, the people and the incredible food. In a way, Mexico is our second home.

I fondly recall many moments from those times together with my wife. The smell of the fresh, albeit humid air on our first journey to town and spending what seemed like hours sitting on one bar swing or another listening to local music and feeling the breeze only an ocean is capable of producing.



There was that early morning we spent walking the streets of Tulum before some of the locals pointed us in the direction of the secret “hidden” beach. The very moment we exited from the cab our toes touched the white sand we knew we were in a special place. We’ve been blessed with so many wonderful memories that I keep with me.

I’ll also never forget the first time we ate in town. We ordered off the menu, ate fresh salsa and chips while we waited and drank margaritas and cervezas. There have been so many incredible food firsts while travelling in Mexico. Something about that first time I ate ceviche that has stayed with me to this day. It was fresh and vibrant and unlike anything I had experienced before. The same can be said for my first bowl of Posole, equally hearty and fulfilling and everything I thought it would be. There was fresh tamales, taquitas, mole, chicharrón and tostadas. Those game-changing tostadas.

pork tostadas 2

pork tostadas 3

Tostadas changed everything for me. Not only are they incredibly versatile, but the combination of texture and flavour is hard to beat. Since that first trip I’ve made tostadas on countless occasions,  even making them for breakfast. Over the years I have alternated fish, meat, chicken and black beans. You can’t go wrong. But I have slowly figured out that this version is my favourite. I put a twist on the traditional tostada with porchetta, slaw and salsa verde. It’s my go to meal in a pinch and when I’m craving both porchetta and Mexican food!

The combination of pork shoulder, crackling, slaw, radishes, cilantro and salsa verde makes a texture-laden, creamy and luscious dinner or appetizer option. Everything works brilliantly together. This is the perfect meal in my books. It’s has freshness and crispiness and creaminess. The next time you’re craving something new or a twist on Mexican food, try this.


From my kitchen to yours,


pork tostadas 4

Porchetta Tostadas with Slaw


  • 3 pound porchetta roast
  • kosher salt
  • 1/2 medium head savoy cabbage, thinly sliced
  • 6 radishes, thinly sliced
  • 2 medium carrots, cut into matchsticks
  • 1/3 cup cilantro, chopped
  • 1/2 small red onion, thinly sliced
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tsp. cayenne pepper
  • 1 tbsp. sugar
  • 3 tbsp. lime juice
  • 1 tsp rice wine vinegar
  • sea salt & fresh pepper
  • salsa verde
  • tostada shells
  • 12 radishes, sliced, garnish
  • 1/2 cup cilantro leaves, garnish


  1. Preheat the oven to 500F degrees. Begin by scoring the skin of the porchetta by making cross incisions. Make sure you only slice the skin. Season the outside liberally with coarse salt. Place the porchetta roast on a roasting rack and roast for forty minutes. Reduce the temperature to 325F degrees and roast for another hour and a half or until the meat thermometer reads 16oF degrees in the middle. Remove the roast from the oven and let rest for twenty minutes.
  2. While the roast is cooking, make your slaw. In a medium bowl, add the cabbage, radishes, carrots, red onion and cilantro and mix well. In another bowl, mix the mayonnaise, sour cream, rice wine vinegar, sugar, cayenne pepper, lime juice and salt & pepper to taste. Mix the two bowls together and stir to combine. Cover and refrigerate.
  3. Place tostada shells on a plate. Top with porchetta slices, slaw and finish with radish slices and cilantro. Season lightly.



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