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Trout Toast with Soft Scrambled Eggs

['8 large eggs', '3/4 tsp. kosher salt, plus more', '6 Tbsp. unsalted butter, divided', '4 (1"-thick) slices sourdough or country-style bread', '3 Tbsp. crème fraîche or sour cream', '1 skin-on, boneless smoked trout fillet (about 5 oz.), skin removed, flesh broken into 1" pieces', '1 lemon, halved', 'Freshly ground black pepper', '2 scallions, thinly sliced on a diagonal', '2 Tbsp. coarsely chopped dill', '4 oz. mature arugula, tough stems trimmed (about 4 cups)', '2 tsp. extra-virgin olive oil']

Crack eggs into a medium bowl and add 3/4 tsp. salt. Whisk until no streaks remain.
Heat 2 Tbsp. butter in a large nonstick skillet over medium. As soon as foaming subsides, add 2 slices of bread and cook until golden brown underneath, about 3 minutes. Transfer to plates, cooked side up. Repeat with another 2 Tbsp. butter and remaining 2 slices of bread. Season toast with salt. Wipe out skillet and let it cool 3 minutes.
Heat remaining 2 Tbsp. butter in reserved skillet over medium-low. Once butter is foaming, cook egg mixture, stirring with a heatproof rubber spatula in broad sweeping motions, until some curds begin to form but eggs are still runny, about 2 minutes. Stir in crème fraîche and cook, stirring occasionally, until eggs are barely set, about 1 minute.
Spoon eggs over toast and top with trout. Finely grate lemon zest from one of the lemon halves over trout, then squeeze juice over toast. Season with pepper; scatter scallions and dill on top.
Squeeze juice from remaining lemon half into a medium bowl. Add arugula and drizzle with oil; season with salt and pepper. Toss to coat. Mound alongside toasts.

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