Try this fun breakfast this weekend!
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 every few minutes.
When you think they are almost cooked fold through the broken up fillet of trout so it is mixed through and then 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.
Serve eggs on a plate with three or four of the roasted tomatoes still on the vine.
Lightly toast the bread and spread the goat’s cheese over it, cut into three strips and serve on the side of the plate.
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