Smoked Trout

Two years ago we were in Arizona to visit my family, and we spent several days on an AZ sightseeing trip. We went to Jerome, Sedona, Oak Creek Canyon, Williams, Grand Canyon and Flagstaff. My husband hadn't seen most of it before, and I was excited to show him the rest of the state where I grew up. In Flagstaff, we ate breakfast at a small diner downtown. It was great! We love the type of places where the waitstaff knows how the regulars like their coffee and their eggs. My husband ordered scrambled eggs and smoked trout, and the combination was amazing. We wanted to buy some, and we tracked the trout to Oak Creek Canyon, but they only smoke it for restaurants. We hadn't tried it again... until, yesterday! We were walking through our Whole Foods, and spotted some local smoked trout. We were so excited!

We had smoked trout and poached eggs for breakfast, and it was delicious. I hadn't tried poaching eggs in a while, so I looked up some tips. People recommended cracking the egg into a ramekin, and then gently submerging the ramekin into the boiling water and transferring the egg into the pan. We don't have any ramekins, so I used a small shallow bowl. They don't look perfect, but they were delicious. My husband came up with the idea of using a ladle tomorrow. We sprinkled a little chopped sage over the top. The creaminess of the egg yolk with the smoky, salty taste of the trout and the herby, fresh taste of the sage created the perfect flavor combination.





We also picked up our farm share yesterday. It was another roof top week, and we had to climb the 7 flights of stairs to pick-up our veggies. I just tried googling Anthill Farm the other day (the farm that provides our veggies) and they now have a website!


This week we will be enjoying garlic, onions, leeks, beets, carrots, kale, yellow beans, and corn. My goal is to eat them all from root to tip (if possible).