Breakfast Salad with Smoked Trout and Quinoa
['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)']
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.
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.
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.
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