Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 1 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
1
- 1 handful mint leaves, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 bunch asparagus spears, woody ends removed
- 1teaspoons extra virgin olive oill
- 400grams peas
- 60grams melted butter, save 10g for frying
- 4tablespoons plain flour
- 4tablespoons double cream
- 2tablespoons Parmesan cheese, finely grated
- 6 large eggs
Nutrition per serving
7790kJ
Protein
80.4grams
Sugars
33.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A simple dish to prepare, the bright peas and asparagus contrast beautifully with the golden yolk of the egg.
Method
Step 1 of 5
Put the fresh peas in a pan and blanch in boiling water for 1-2 minutes, then drain and leave to cool. Frozen peas will not need this step.
Step 2 of 5
Put the peas and mint into a food processor and whizz to a rough texture. Add the butter, flour, cream, Parmesan, and 2 of the eggs, and season. Process once more to form a stiff paste.
Step 3 of 5
Heat a little butter in a large frying pan and add a couple of tablespoonfuls of the mixture for each pancake. Cook over a medium heat and use the back of a spoon to smooth the top. After 3-4 minutes, the edges will change colour and show a brownish tinge. Carefully turn them over and cook for another couple of minutes.
Step 4 of 5
Meanwhile, bring a large pan of water to the boil and lightly poach the remaining 4 eggs until just set. Remove them with a slotted spoon.
Step 5 of 5
As the eggs are cooking, chargrill the asparagus on a hot griddle pan with the extra virgin olive oil, seasoning while cooking, until golden. Serve on warmed plates with the pancakes, carefully placing a poached egg on each serving.
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