Scrambled Eggs on Pea Pancakes
Serves: 4
Ingredients
To make Scrambled Eggs on Pea Pancakes, you'll need:
FOR THE PEA PANCAKES: - 400g frozen peas
- 2 tbsp. cornflour
- 2 free range eggs
- 4 tbsp. olive oil
- Salt and freshly ground pepper to season
FOR THE SCRAMBLED EGGS: - 4 free range eggs
- 75g butter
- 1.5 tbsp. chopped chives
Method
FOR THE PEA PANCAKES:- Cover the peas with boiling water in a saucepan.
- Bring the water to the boil and cook the peas for 3 minutes, then drain them in a colander and whizz them in a food processor along with the two eggs, cornflour, salt and pepper.
- Make eight small pancake shapes with the purée using a spoon.
- They should be about half an inch thick. Heat some of the olive oil in a non-stick frying pan over a medium heat.
- Cook the pancakes for about two minutes on each side. Put the pancakes to one side in a covered oven proof dish.
FOR THE SCRAMBLED EGG: - Whisk the eggs in a large bowl and season with salt and pepper to taste.
- Heat the butter in a pan on a gentle heat.
- Once the butter is foaming, add in the eggs and stir thoroughly.
- They will begin to cook immediately, but continue stirring so that they scramble and don’t form a solid mass.
- Once the eggs are cooked, place on the pea pancakes, which can be reheated in a preheated oven at Gas Mark 1 or 140°C for 1 minute or so if necessary.
- Garnish with some chives and tuck in!
Nutritional Facts (Per Serving)
Calories 481 | Total Fat 39.2g | Saturated Fat 14.4g | Carbohydrates 18.8g | Fibre 5.5g | Protein 16.2g
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