Ingredients: (Serves 4)

4 eggs

2 medium potatoes - washed, peeled and diced into 5mm cubes

2 rashers of bacon - finely chopped

1 chopped red onion

3oz goats cheese - diced

4oz asparagus spears - washed, trimmed and blanched

2 fillets of trout

1/2 oz butter

drizzle of olive oil

freshly ground pepper

Method:

Melt the butter and oil together in a frying pan. Fry the diced potato till lightly golden. Next add the bacon, trout, onion and cook till soft. Give it all a twist of pepper form the mill.

Add the asparagus spears and half of the cheese. Beat the eggs well with a fork and pour into your frying pan. They now need to cook on a high heat. Loosen from around the edges so that any raw egg can escape around the outer edge.

Sprinkle the rest of the cheese over the top and place under a very hot grill for a few minutes until the egg is thoroughly cooked and the topping is crisp and brown.

Serve either whole or in wedges with a mixture of some roughly cut washed garden herbs and an extra drizzle of oil.