Beat the eggs well. Add a Tbsp sparkling water for extra fluffy eggs. Add salt and pepper. Heat the oil in a pan and add the egg mixture. Combine the coconut cream and horseradish together.
Immediately add the cream and horseradish. Scramble eggs to your like. Top with the trout and serve.
Treat eggs like an omelette. Tipping the edges to let the runny mixture out and cook. Add the trout and creamy horseradish mixture. Flip over one edge. Continue cooking until eggs are no long runny. Serve.
I’ve created this recipe numerous times using smoked salmon instead of trout, as an omelette or scrambled, with sour cream instead of coconut cream. But to make this Dump-friendly is a true treat. I just love it. And I don’t see why this can’t be a simple lunch instead of breakfast. Serve this with a bed of dressed greens or dark leafy greens (like swiss chard) drizzled with dressing.