To recreate this wonderful breakfast of potato roesti topped with buxton smoked trout, poached eggs and buxton trout cavier.
Firstly fill the saucepan about ¾ the way up the side with water, add a dash of vinegar and place over a moderated heat.
Grate the potatoes into the mixing bowl, add cornflour, salt, pepper and the extra egg.
Heat oil in the frypan, spray egg ring or cookie cutter with oil. Place a handful of grated potato mix in the mould and shallow fry til golden brown. Turn and brown the other side.
Once the saucepan has started to simmer, crack in 2 eggs and allow to poach for 3 minutes.
Place roesti on a plate (you may need two depending on the size of the egg ring/cutter you used)
Cover with trout flesh, take care to ensure you remove all bones.
Place eggs on top of trout. Garnish with trout cavier and chopped chives.
For an utterly indulgent feast add a dizzle of hollandaise sauce.
When you have had such great regional fare @ the World's Longest lunch its hard to work out what to have for breakfast.
It was tricky to decied what to have post lunch as we were spoilt rottern but luckily enough we popped in to Buxton Trout on the way home and got some extra smokey trout.
One of the original Travelling-foodies is a chef so we got her in the kitchen to make us all breakfast.
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