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Beer Scrambled Eggs With Smoked Trout and Goat's Cheese Toast

Try this fun breakfast this weekend!


  • 4 free range eggs

  • Pouring cream

  • Little Creatures Pale Ale

  • Fresh dill finely chopped

  • 1 fillet of smoked trout

  • Salt and pepper

  • Sour dough bread cut thin

  • Good soft Goats Cheese

  • Cherry tomatoes on the vine


  • 1.

    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.

  • 2.

    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.

  • 3.

    Give it a good whisk, add salt, pepper and dill whisk again, then taste for flavour and adjust as necessary.

  • 4.

    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.

  • 5.

    Let the eggs cook gently folding them every few minutes.

  • 6.

    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.

  • 7.

    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.

  • 8.

    Serve eggs on a plate with three or four of the roasted tomatoes still on the vine.

  • 9.

    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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