We’d planned to go out for breakfast on a Saturday morning, but woke up feeling a bit worse for wear…with nothing in the fridge. We couldn’t even face heading to the shops. So decided to create a breakfast from our stock frozen foods.
We realise it’s an unorthodox breakfast but it definitely hit the spot!
We realise it’s an unorthodox breakfast but it definitely hit the spot!
Fed 3.
Ingredients
½ Red Onion
6 Fish Fingers
2 Handfuls of Frozen Peas
2 Handfuls of Frozen Broad Beans
1 Tbsp Crème Fraiche
½ Lemon
Grating of Parmesan
3 Eggs
3 Slices of Toast
- Boil the peas and broad beans until cooked.
- Whilst the peas and beans are cooking, grill the fish fingers and put the bread in the toaster.
- Finely slice the red onion and sauté until soft. Boil a kettle and poach three eggs. (see our poaching method.)
- Drain the peas and broad beans, then coarsely mash adding crème fraiche, lemon juice, parmesan and season to taste.
- Butter toast and pile on the mash, the fish fingers, followed by the poached egg and top with the red onion.
- Serve with breakfast condiments of choice. We favour the classic Ketchup and think a little tartar sauce might have snuck in too..
Ooh, love this one, ticking all the right boxes. OmNomNom!
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