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Pea, avocado and ricotta hot cakes with poached eggs
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110g essential Waitrose frozen garden peas
250g pack essential Waitrose ricotta
1 avocado, ½ roughly chopped and ½ sliced
100g essential Waitrose self-raising flour
7 eggs, 3 separated
3 tbsp essential Waitrose olive oil
75g pea shoots
1. Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture.
2. Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. (Cook in batches, if needed.)
3. Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in May 2017.