Trout with avocado on toast

This delicious and healthy serving dish can be made with either plain Salmon or Loch Trout fillets and is perfect for a weekend breakfast or brunch.

The combination of egg, fish and avocado is rich in protein and a great way to start the day.  Choose a nice sourdough, seeded or wholemeal loaf for your toast.


  • 2

    BigFish™ Sea Trout Fillets

  • 1

    ripe and ready avocado

  • 1

    bunch of fresh coriander, roughly chopped

  • 1/4

    of a red onion, finely chopped

  • 2

    cherry tomatoes, finely chopped

  • Half

    a lime, juiced

  • 1/4 tsp

    red chilli flakes

  • 2

    free range eggs

  • 1 tsp

    olive oil

  • 2-3 tbsps

    vegetable oil

  • Seasoning

    salt and fresh black pepper

  • 2

    thick slices of toast, to serve


  • 1.

    First, make the avocado salsa by mashing the flesh of 1 avocado in a glass bowl with the lime juice, red onion, tomatoes, a handful of coriander, pinch of salt, drizzle of olive oil and small pinch of red chilli flakes. Mix together, cover and leave in the fridge until ready to use.

  • 2.

    Poach the trout fillets. Remove from the outer bag and (from frozen while still in the inner pouches) place the fillets in a pan and cover with cold water. Bring to the boil and simmer gently for 15 minutes (or 10 minutes if defrosted).

  • 3.

    Whilst the fish is cooking, fry the eggs. Heat the vegetable oil in a heavy based saucepan on a high heat. When the oil is hot, crack in one egg at a time, basting with the oil for 2-3 minutes until cooked. If the oil starts to spatter, turn down the heat a little.

  • 4.

    To serve, spread the avocado salsa on slices of toast.  Remove the fillets from their cooking pouches, place on top of the avocado and top each with a fried egg. Season with a little freshly ground black pepper and garnish with a sprig of coriander before serving. Enjoy immediately!


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Preparation Time

10-15 minutes

Cooking Time

15 minutes