Smoked Trout and Vegetable Hash with Eggs

2/3 cup (1 1/2 oz./45 g) fresh rye bread crumbs

5 Tbs. (3 fl. oz./80 ml) olive oil

Salt and freshly ground pepper, to taste

3/4 lb. (375 g) chanterelle mushrooms, trimmed and torn into bite-size pieces

1 red onion, thinly sliced

2 carrots, peeled and sliced into 1/8-inch (3-mm) coins

3/4 lb. (375 g) asparagus, ends trimmed, spears thinly sliced on the bias

1 lb. (500 g) fingerling potatoes, boiled until fork-tender, cooled, and lightly smashed

8 oz. (250 g) smoked trout, flaked

6 eggs

2 Tbs. mixed chopped herbs, such as parsley, chives and basil

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