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Full Welsh Breakfast

Here in Wales we often eat laverbread (laver seaweed, cooked) and cockle for breakfast and this is my own updated version, & these scotch eggs are even suitable for vegetarians. This breakfast is the perfect start for those lazy weekends...

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Ingredients

For the scotch eggs

100g laverbread

100g oats, blitzed

2 eggs (you can use whatever eggs you prefer, chicken eggs boil for 5 mins, quail eggs boil for 2 mins, duck eggs boil for 7 mins)

Black pepper

100g flour


For the cockle Pancakes

100g cockles

200g Self raising flour

1 tsp baking powder

300ml milk


Streaky Bacon

Mushrooms, quartered

Knob of butter

Parsley for garnish


Method

1. Mix the laverbread and oats, season to taste with pepper. Wrap the eggs in the laverbread mixture, roll in flour and deep fat fry at 180 C for 2-3 mins, depending on which egg you are using. 

2. Mix together the flour, baking powder & seasoning beat the egg with the milk. make a well in the middle of the dry ingredients and slowly add the milk mix, whisking the whole time, (you can also use an electric hand mixer). Stir through the cockles. 

3. Heat oil in a heavy based frying pan (medium-high heat), drop some of the batter into the frying pan until you the size pancake you want. Cook on one side until you see larger bubbles on the surface, then flip over. Usually 2-3 mins on each side. Keep the cooked pancakes warm until they are all cooked.

4. Place the bacon in a cold pan, turn the heat up to medium-high and cook slowly for around 10 mins, until coloured and crispy.

5. Heat the butter in a clean frying pan, add the mushroom and season with pepper. Cook gently for about 10 mins until golden brown.