It's been awhile since I've done a proper brunch and I have been wanting to make this one for some time. I'm glad I made the extra effort to find the smoked trout instead of just using plain trout because it really made a difference. The flavors all worked well together although I might have added some ketchup in the end because the kid in me always used ketchup on weekend breakfasts. I think Sriracha would've been good as well.
Things I learned from this recipe:
Smoked in-house trout from Whole Foods in delicious. For those local, only the Bellevue, WA location as it.
Not all poached egg silicon containers cook the same.
Would I make this recipe again?:
It felt like it took a lot of time to make, but for a weekend brunch, it's worth it.