Pea fritters with crispy bacon and poached eggs
Sunday 09 June 2013
If we were eating these pancakes on their own, I'd probably make a light herby dressing to spoon over the eggs, but because there's going to be some yoghurt already at the table, I've opted to keep things simple.
150g/5oz self-raising flour
1 tsp baking powder
150g/5oz fresh or frozen peas
1 green chilli, seeded and finely chopped
6 spring onions, finely chopped
Handful mint, leaves picked and chopped
3 eggs, lightly beaten
200ml/7fl oz milk
8 rashers smoked streaky bacon
Light-flavoured oil for frying
4 eggs, as fresh as possible
Greek yoghurt, to serve
In a large bowl, mix the flour and baking powder, then set aside.
Cook the peas in boiling, salted water for 3 minutes, drain and cool under cold water, drain again. Tip the peas into a large bowl, roughly mash with a fork. Add salt and freshly ground black pepper, stir in the chilli, spring onion and mint. Mix the egg and milk together and add to the peas. Stir to combine. Make a well in the centre of the flour, add the wet mixture and stir to a thick batter.
Preheat the oven to 200C/ 400F/Gas6. Lay the bacon on a non-stick baking sheet and cook for 20 to 25 minutes, or until really crisp.
Meanwhile, heat a drizzle of oil in a large, non-stick frying pan, scoop heaped tablespoons of the fritter mixture into the pan and cook for 2 minutes; once small bubbles appear on the surface of the fritter, flip over and cook for a further minute. Transfer to a plate and keep warm while you cook the rest of the fritters.
Crack an egg into a small ramekin. Bring a pan of water to a rolling boil, turn down the heat, swirl with a spoon and drop the egg into the centre of the pan. Cook for 3 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towel. Repeat this process to cook the remaining eggs. Just before serving, drop the poached eggs back into the boiling water to heat through.
Serve the fritters topped with bacon, a poached egg and a dollop of thick yoghurt.
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