· 8 large eggs· 3/4 tsp. kosher salt, plus more· 6 Tbsp. unsalted butter, divided· 4 (1"-thick) slices sourdough or country-style bread· 3 Tbsp. crème fraîche or sour cream· 1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces· 1 lemon, halved· Freshly ground black pepper· 2 scallions, thinly sliced on a diagonal· 2 Tbsp. coarsely chopped dill· 4 oz. mature arugula, tough stems trimmed (about 4 cups)· 2 tsp. extra-virgin olive oil
Step 1Preparation Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.Step 2Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.Step 3Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.Step 4Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.Step 5Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.