Breakfast Salad with Smoked Trout and Quinoa

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

From the kitchen of Carly

Smoked trout meets soft-boiled egg in this bright, protein-packed breakfast salad. Crisp Little Gem lettuce, quinoa, and capers build texture while fresh lemon and a cool yogurt drizzle tie everything together. Elegant enough for company, simple enough for any morning.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 large eggs
11 head of Little Gem lettuce, leaves separated
11/2 Persian cucumber, sliced
14 very thin slices red onion
13 ounces smoked trout, coarsely flaked
11/2 cup cooked quinoa or other grain
12 tablespoons extra-virgin olive oil
11 tablespoon drained capers
11/4 teaspoon finely grated lemon zest
11 tablespoon plus 2 teaspoons fresh lemon juice
11/2 cup plain Greek yogurt
1Chopped dill (for serving)

Instructions

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.
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.
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.