Smoked Trout Sandwich with Bacon and Blessings


You know, I feel blessed. I’m not particularly religious. Nor do I think you have to be to feel blessed. A feeling that someone, or something, is steering you in the right direction, giving you opportunities. We are led to a turning point, a fork, but we decide which prong to follow. If things do happen for a reason, it’s because we made a decision, and chose the path which led to a certain adventure.

I signed on to facebook yesterday, and the handy “suggestion” tool thought I should say hi to Nicholas, an old high school friend. I stared at the screen for a while. Thinking about Nicholas.


Nicholas passed away last year, around his 30th birthday. He was a sick child. Diagnosed with Leukemia in second grade, learning way too early how cruel kids can be to those who are different. He recovered, but never again seemed like the happy, confident child who lived across the street from me. Throughout high school he was quiet, unassuming, never really fitting in with the various cliche cliques. I wish I noticed him more often. Wish I made more of an effort.

Last facebook told me, before he passed, Nicholas was living in our hometown, working in our old high school. I hope he felt blessed. I hope he found the way back to his happy, confident self of childhood.

I don’t fully appreciate everything in my path. My husband. When he walks in from work and calls my name, it is the happiest moment of every day. I get to spend my life with the man of my dreams, my favorite person. The straight, easy road in my life would not have led to him.


My health, just enough wealth, and food on my table. Food like this smoked trout sandwich with house-cured bacon, wild arugula and a farm-fresh poached egg.

And my family, who still have not come out to visit. But I understand, kind of. And, I am especially thankful to still have my father in my life.

Take a second. Think about why you are blessed.
And make this sandwich. It’s seriously incredible.


Bacon, Egg and Trout Sandwich

  • 1 baguette
  • 1 organic egg
  • Few pats of butter
  • Handful of spicy wild arugula
  • Smoked trout (smoked salmon would be great too)
  • Freshly ground black pepper
  • Good extra-virgin olive oil
  • 2 slices high-quality bacon

Fry up the bacon in a cast iron skillet. Set aside.

Heat up your broiler, and slice the baguette in half. Put a few thin slices of butter on your bread and broil until golden.


Top one slice of your bread with bacon and pieces of smokey trout. Top the other slice with the arugula and a drizzle of olive oil.

Heat up a small sauce pan with about 2 inches of water, until boiling. Turn the heat all the way to the lowest setting. Crack the egg into a bowl, and slide it into the water (you can slide it into the ring of a jar top to help keep the whites together). Cover, and cook for exactly 2 and a half minutes. Gently scoop out the egg with a slotted spatula and place on top of the trout.

Close the sandwich and enjoy. Be sure to soak up the egg yolk the the bread.

Author: Julia Nicodemo

That’s me, Julia Nicodemo, carbs eater, coffee drinker, loud laugher, car singer, writer and creator of Fork me Noodle.

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