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Saturday, 24 March 2012

Breakfast: Mashed Peas and Broad Beans with Fish Fingers, Poached Egg and Red Onion on Toast

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! 


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.


  • 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..

1 comment:

  1. Ooh, love this one, ticking all the right boxes. OmNomNom!

    ReplyDelete