Serves 2
Ingredients:
2 ready to eat medium tomatoes
Basil leaves
1 tablespoon Red wine vinegar
1 tablespoon Extra Virgin olive oil
4 large Blue Clarence court eggs
1 wholemeal English muffin
Salt & pepper
Chop the tomatoes into cubes and sprinkle with Salt (this brings the water out of the tomato and intensifies the flavour)
Add chopped basil and mix with the olive oil and the red wine vinegar. Leave to steep in the juices and set to one side.
Split the muffin and toast.
At the same time whisk the eggs add pepper and in a shallow ceramic frying pan make scrambled eggs (tall pans make it hard to control the temperature). Add butter for a more decadent rich taste.
With Clarence Court eggs the yolks are so rich and bright orange you don't need the butter and the extra £1 for these eggs is absolutely worth it. You can taste the difference.
To serve: Add the salsa to small bowls - top the muffin half with the eggs and top with basil leaves.
Ta dah. Simple I know but totally delicious.
Enjoy
EYC
Light & Nutty Spelt Pancakes
Serves 2 people
Makes 6 Pancakes
Ingredients:
Spelt Flour (1 cup) 100grams
(use any other flour if you don't have spelt flour)
2 Teaspoons Baking powder
1 large egg beaten
Twist of salt
150ml of Milk (2/3 Cup)
Vanilla Bean paste 1 teaspoon (for sweet version)
Add the spelt flour, baking powder and Salt to a bowl, add the beaten egg and the milk and mix together until smooth.
Add a teaspoon of vanilla bean paste for a sweet version exclude for savoury version.
Leave to chill in the fridge for 30 minutes before cooking.
Get a non stick pan or skillet pan - rub olive oil onto the surface.
On a medium heat, drop tablespoons of mixture into a hot pan. You should fit 3 comfortably. When bubbles appear on the surface and the edges look to be cooking flip them over and toast the other side for 2 minutes.
Serve with yoghurt and cherry compote and a dusting of powdered sugar, bacon & maple syrup or even scrambled eggs & smoked Salmon. (for the egg version exclude the vanilla bean paste).
Enjoy
EYC
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