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8 large eggs, at room temperature

1/2 cup heavy cream, at room temperature 

3 tablespoons extra-virgin olive oil 

1 bulb fennel, chopped fine 

1 shallot, chopped fine 

1/2 teaspoon kosher salt 

10 cherry tomatoes, halved 

One 4-ounce fillet smoked trout, flaked, skin and bones removed 

1/4 cup fresh basil leaves, torn 

2 ounces fresh goat cheese