Toast, fried egg & trout

Toast, œuf au plat, grenade, courgette et truite

Toast, fried egg, pomegranate, zucchini & trout

  • People
    For 4
  • Preparation time
    20 minutes
  • Winery pairing
    Le Rosé


  • 2 slices smoked trout
  • 2 slices farmhouse bread
  • 2 eggs
  • 1 Zephyr zucchini
  • 1 pomegranate
  • 1/2 lemon
  • 1 tablespoonful za’atar
  • 50g ricotta cheese
  • 2 drizzles of olive oil
  • Salt & pepper
  • Baby shoots or herbs to garnish


Step 1. Directions

  1. Brush oil over the bread slices and toast them under the grill for 5 min. Cook the fried eggs in 1 tablespoonful of olive oil. Using a mandolin, cut strips of zucchini and season them with lemon juice, olive oil, and a little salt.
  2. Halve the pomegranate and extract the pulp. Cut strips of smoked trout. Spread the toast with ricotta cheese and add some pepper.

Step 2. Plating-Up

Arrange all the ingredients harmoniously. Add a drizzle of olive oil and sprinkle with za’atar.


Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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