The Tea Time Treats challenge for May on Lavender and Lovage and What Kate Baked was all about flowers. Although I enjoy looking at them I have never really bothered to grow flowers, concentrating all my efforts on vegetables. However at present it seems that flowers are the new veg and everybody is eating them so I have planted a few here and there.
The snowdrops and daffs are long gone, not sure if they are edible anyway, and the nasturtiums are nowhere to be found just yet, but at the beginning of May I did have some beautiful white wild garlic flowers to work with.
I’m also lucky enough to have a seemingly endless supply of delicious free range eggs, including chicken, duck and goose. So, for an incredibly quick, scrumptious and filling tea time treat I picked some fresh herbs from the polytunnel – chives, rosemary, oregano, plus some rocket and of course, a leaf or two of wild garlic and cracked open half a dozen of those eggs.
Herby scrambled eggs with wild garlic flowers on honey and oat rolls*
- 6 free range eggs (chicken or duck)
- Handful of fresh herbs (chives, rosemary, oregano plus rocket and wild garlic leaves)
- Wild garlic flowers
- 1 tbls oil
- Knob of butter
- Toast the rolls, butter and keep warm.
- Heat the oil and butter in a frying pan.
- Roughly chop the herbs.
- Break the eggs into a bowl and beat well.
- Mix the chopped herbs and seasoning to taste into the beaten eggs.
- Pour into the hot pan and stir until the eggs start to scramble. Keep stirring.
- Remove the eggs from the heat just before they are completely set (they will continue to cook when off the heat) and check seasoning.
- Spoon the eggs onto the warm, buttered rolls and decorate with the peppery wild garlic flowers.
To make the rolls you need:
- 250g strong white bread flour
- 200g wholemeal flour
- 50g porridge oats
- 1 tbls honey
- 325ml water (or whey if you have it)
- 1 1/2 tsps yeast
- 10g salt
- Warm the water to approx blood temperature (38C). Stir in the honey, then add the yeast.
- Leave to stand for approx 15 minutes until it starts to froth.
- Pour into a bowl and add the porridge oats. Leave for another 15 minutes.
- Add the flours and the salt and mix well. Alternatively, you can use a food mixer with a dough hook.
- When completely mixed, sprinkle a worktop with flour and turn out the dough.
- Knead well for approx ten minutes or until it is smooth and stretchy.
- Cover and leave somewhere warm until doubled in size.
- Tip out onto a floured worktop and roll into a sausage shape using your hands.
- Divide into 8 equal pieces and shape each piece into a rough round.
- Place onto a non-stick baking sheet with a small gap between each roll and leave in a warm place to rise for around 30-40 minutes.
- Bake in the oven until well risen and golden brown.
- When done, take out and leave to cool or enjoy straight from the oven with lashings of butter.