Sunrise trout and eggs and maple syrup, built for a hungry table after a long day out.
Prep 14 min · Cook 22 min
Set a cast-iron skillet over medium heat and render the bacon or sausage until crisp.
Cook the potatoes and onion in the fat until deeply golden and tender.
Add the trout and eggs and bring it all together, seasoning well with salt and pepper.
Make room for the eggs and cook them to your liking, covered for a moment to set.
Serve hot and maple syrup, with coffee on the side.
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