Chef Michael Solomonov's Smoked Trout Egg-in-the-Hole Recipe
May is Jewish American Heritage Month and Chef Michael Solomonov dropped by "GMA3" to celebrate by cooking up a delicious dish in honor of the event.
The James Beard Award-winning chef, who is also the owner of both Zahav and Laser Wolf in Philadelphia, put a spin on a Jewish classic.
Check out his full recipe below.
Smoked Trout Egg-in-the-Hole
Ingredients:
4 thick slices challah (homemade or store-bought)
Canola oil
4 large eggs
8 ounces smoked trout
1 cup labneh
1/4 cup dill, chopped
1/4 cup parsley, chopped
1/4 cup fresh chives, chopped
1/4 cup minced onion
1 tablespoon poppy seeds, toasted, for garnish
1 tablespoon sesame seeds, toasted, for garnish
Directions:
Cut a 2-inch circle from the center of each slice of challah.
Film a nonstick skillet with oil and place over medium heat. Put the challah slices in the skillet and toast until the bread just begins to color, for about 2 minutes
Mix onion, herbs and labneh in a bowl and fold in the smoked trout.
Crack an egg into the hole of each slice of challah. Cook until the bread is toasted and the egg begins to set, about two more minutes. Flip and continue cooking just until the second side is toasted, for about another minute.
Put each slice of bread on a serving plate and top with the trout and labneh mixture.
Sprinkle with the toasted poppy and sesame seeds and serve.
