Beer scrambled eggs with smoked trout and goat’s cheese toast

SERVES 2

8 cherry tomatoes on the vine

olive oil

4 free-range eggs

3 tablespoons cream

3 tablespoons Little Creatures Pale Ale or other light ale

2 teaspoons finely chopped fresh dill

30 g (1 oz) butter

150 g (5½ oz) smoked trout fillet, flaked and any bones removed

2 slices of sourdough bread, thinly sliced

75 g (2½ oz) good-quality soft goat’s cheese

Preheat the oven to 200°C (400°F/Gas 6). Lightly coat the tomatoes with some olive oil, being careful not to pull them off the vine. Put them in a roasting tin and put them in the oven until they have broken down, or about 10–15 minutes.

Break the eggs into a bowl, whisk together, then add the cream and beer. Give it another good whisk, add the dill and some salt and pepper, and whisk again.

Put the butter into a warm frying pan over low–medium heat 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 trout so it is mixed through and then remove the 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 once removed.

Serve the eggs on a plate with the tomatoes still on the vine. Lightly toast the bread and place the goat’s cheese over it, cut into strips and serve on the side of the plate.