Breakfast Salad with Smoked Trout and Quinoa

Ingredients

• 2 large eggs
• 1 head of Little Gem lettuce, leaves separated
• 1/2 Persian cucumber, sliced
• 4 very thin slices red onion
• 3 ounces smoked trout, coarsely flaked
• 1/2 cup cooked quinoa or other grain
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon drained capers
• 1/4 teaspoon finely grated lemon zest
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1/2 cup plain Greek yogurt
• Chopped dill (for serving)

Directions

1. Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice.
2. Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 Tbsp. lemon juice in a large bowl to combine; season with salt and pepper.
3. Mix yogurt, lemon zest, and remaining 2 tsp. lemon juice in a small bowl; season with salt. Divide lemon yogurt between 2 bowls and mound salad over. Top with egg slices and dill.