(Serves 4 for a delicious breakfast or light supper)

  • 8 free range eggs
  • 80 ml milk
  • Salt and black pepper to taste
  • 40 ml olive oil
  • 1 medium onion, sliced and sautéed in a bit of olive oil until cooked and caramelised
  • 250 ml grated cheddar cheese
  • 180 g flaked hot-smoked trout
  • 15 olives, pips removed and halved
  • 15 ml chopped dill
  • More dill for garnish


  • Preheat oven to 180 ˚C
  • Add the olive oil to a large greased or non-stick frying pan and heat slightly
  • Beat together the eggs, milk and the salt and pepper
  • Pour the egg mixture into the frying pan (heat must be low), place lid on and cook for a few minutes (about 4 minutes)
  • Remove the lid and sprinkle the cheese, onion, smoked trout and olives over the half-cooked egg.
  • Place the pan into the oven (cover the handle with a wet cloth or aluminium foil to prevent it from burning or scorching if it’s not oven-proof)
  • Bake in the oven for about 5 minutes until the egg is set
  • Sprinkle the chopped dill over just before serving

Source: Christine Capendale