Trout Toast With Soft Scrambled Eggs

• 8 large eggs
• 3/4 tsp. kosher salt, plus more
• 6 Tbsp. unsalted butter, divided
• 4 (1"-thick) slices sourdough ortountry-style bread
• 3 Tbsp. creme fraiche or sour cream
• 1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces
• 1 lemon, halved
• Freshly ground black pepper
• 2 scallions, thinly sliced on a diagonal
• 2 Tbsp. coarsely chopped dill
• 4 oz. mature arugula, tough stems trimmed (about 4 cups)
• 2 tsp. extra-virgin olive oil

1. Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
2. Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
3. Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in creme fraiche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
4. Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
5. Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

eggs, kosher salt, unsalted butter, sourdough, creme fraiche, skin, lemon, freshly ground black pepper, scallions, dill, mature arugula, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/trout-toast-with-soft-scrambled-eggs (may not work)