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Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Place eggs in a medium saucepan and cover with hot water. Bring water just to a boil over medium heat; set aside and let stand 10 minutes. Run under cold water until eggs are just cool enough to handle. Peel warm eggs and slice. While eggs cook, finely chop trout and dill together. Transfer trout mixture to a small bowl with creme fraiche and mustard. Season to taste with salt and pepper. Spread toast with trout. Top with radishes, egg and dill fronds. Serve with salad.