Beer Scrambled Eggs With Smoked Trout And Goats Cheese


  • 4 Free Range Eggs
  • Pouring Cream
  • A Nice Hoppy Pale Ale – I Used Hop Hog
  • Fresh Dill Finely Chopped
  • 1 Fillet Of Smoked Trout
  • Salt And Pepper
  • Good Soft Goats Cheese
  • Cherry Tomatoes On The Vine


Put tomatoes into a pan with some olive oil making sure they are lightly coated and then put them in a hot oven – 220° until they have broken down – about 10 – 15 minutes.

Break eggs into a mixing bowl and whisk then add a little bit of cream and then twice as much beer i.e. one part cream to two parts beer. Give it a good whisk, add salt, pepper and dill whisk again, then taste for flavour and adjust as necessary.

Put a good knob of butter into a warm fry pan and let it melt, when it begins to foam tip in your egg mix. Let the eggs cook gently folding them with a spatula. After a minute to a minute and a half add in the flaked smoked trout and the crumbled goat’s cheese and fold through to combine. Be gentle so as not to break the trout up any more. When you think the eggs are almost cooked remove pan from heat. The idea is to remove the pan from the heat before the eggs are fully cooked as they will continue to cook for a minute or two once removed.

Divide the eggs between two plates and add three or four of the roasted tomatoes still on the vine to the side of the eggs.

You can serve with toast or you can make my potato rosti below.

– 2 Large Waxy Potatoes Grated
– ½ Teaspoon Of Plain Flour
– 1 Beaten Egg
– Olive Oil For Shallow Frying

To make the rosti make sure you squeeze as much liquid out of the grated potato as you can then put it in a bowl. Sprinkle in the flour and about1/4 of the beaten egg and mix well. You don’t want to create a wet mix you just want the potato to hold together a little bit. Heat enough olive oil in a fry pan to shallow fry the rosti and when starting to smoke a little take a handful of the potato mix, form it into a ball or pattie shape and gently put into the fry pan. Using an egg flip squash the pattie down so that it flattens and spreads out – it should be about 3/4 of a centimeter thick. Repeat with more of the mix. When golden brown on one side gently flip and cook until golden brown on the other. Remove from the pan and allow to drain on absorbent paper and season with a little salt.