Breakfast Salad With Smoked Trout And Quinoa

• 2 large eggs
• 1 head of Little Gem lettuce, leaves separated
• 1/2 Persian cucumber, sliced
• 4 very thin slices red onion
• 3 ounces smoked trout, coarsely flaked
• 1/2 cup cooked quinoa or other grain
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon drained capers
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1/2 cup plain Greek yogurt
• Chopped dill (for serving)

1. Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.
2. Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
3. Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.

eggs, gem lettuce, cucumber, red onion, trout, quinoa, extravirgin olive oil, capers, lemon zest, lemon juice, yogurt, dill

Taken from www.epicurious.com/recipes/food/views/breakfast-salad-with-smoked-trout-and-quinoa (may not work)