For more info on the 2012 recipe challenge or to read all the recipe posts.
This week’s recipe was young nettles with scrambled egg.
*** do not click ‘close window’ because of the ‘nettles’ thing ***
As always the full recipe, including a neat print formatted version, is available here.
Helpful Hints
1. The idea of nettles sounded cool, scary, painful – pretty much in that order. Then I noticed the recipe gave me an instant get out of jail card. Use spinach instead!!
2. We had this for an quick and easy dinner but it would make a fabulous weekend breakfast.
3. Tesco finest has a lovely Mediterranean bread which was delicious with it.
6. I scaled back the eggs as there were only the two of us {but it was for dinner}, instead I used 4 whole eggs and 2 egg whites.
Recipe
Ingredients:
- 4 thick slices of white farmhouse bread
- Extra virgin olive oil for brushing
- 9 eggs
- 50g unsalted butter
- 2 handfuls of young nettles
- 2tbsp double cream
- Salt and Pepper
- {Smoked streaky bacon}
Method:
- Begin by blanching the nettles in boiling water for 1 minute and draining. Remove as much moisture as possible.
- Brush both sides of the bread and place in a hot, dry pan over a medium heat to toast. Once brown turn over and toast the other side.
- {Optional} – once the toast is cooked pop the streaky bacon in the hot frying pan to cook whilst you concentrate on the eggs, turning halfway through.
- Put the eggs into a non-stick pan with the butter, a pinch of salt and pepper and the nettles. Whisk and cook over a low heat until the butter is melted. Make sure the cream is close to hand and the toast is plated up ready to go.
- Turn the heat up and keep stirring the eggs, they will then scramble. When they are still quite runny but thick and lighter in colour remove from the heat.
- Stir in the cream to stop the cooking process. Spoon over the toast, {top with bacon} and serve.
