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Crispy Smoked Haddock and Mushroom Egg Pancakes paleo recipe-min

Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes

Warning: these are not pancakes as you expect them to be. When I created this recipe, I had no idea how to define the crisp, flavour packed savoury parcels of eggy goodness I had just created. In all honesty, they probably lie somewhere between a pancake, a fritter and a mini omelette. But the important part is they’re nutritious, colourful, and damn tasty. Make a batch for the whole family for the perfect weekend breakfast.

Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
 
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Prep time: 
Cook time: 
Total time: 
Ingredients
  • • 1 smoked haddock fillet
  • • 6 mushrooms, finely diced
  • • 1 red onion, diced
  • • Large handful spinach, chopped
  • • Coconut Oil
  • • 8 large, free range eggs
  • • ¼ cup + 1tbsp coconut flour
  • • 1 teaspoon apple cider vinegar
  • • ½ teaspoon bicarbonate of soda
  • • Salt and pepper, to taste
Instructions
  1. Heat a little coconut oil in a large frying pan. Add the haddock fillet, and fry for around 5 minutes on both sides – until cooked through. Remove the fish from the pan, which can stay on the heat. Remove the skin and flake with a fork.
  2. Return the flaked haddock to the pan and add the mushrooms and red onion. Cook for 2 / 3 minutes, until the mushrooms have reduced. Add the spinach and cook for a further 30 seconds or so until lightly wilted. Pour pan contents into a large bowl and set aside.
  3. In a separate bowl, combine the eggs, coconut flour, cider vinegar, sodium bicarbonate and salt and pepper. Whisk thoroughly until lump free, before pouring the contents into the large bowl containing the haddock.
  4. Return the pan to the heat and add a little extra coconut oil. Scoop around ⅛th of the mixture into the pan to form one pancake, and repeat for as many as you can fit comfortably in the pan – you’ll probably have to cook them in batches. Cook for 3 minutes each side, until golden brown and well risen. Serve immediately!

Crispy Smoked Haddock and Mushroom Egg Pancakes paleo recipe-min

paleo Breakfast Recipe Haddock Omelette primal eggs idea-min

Paleo Breakfast Recipe: Haddock Omelette

I thought I'd share another recipe from my Paleo breakfast Recipe Book today. I love this recipe as it's quick and easy not to mention a great way to get some extra Omega 3 into your diet.

Breakfast Ingredients:

• 2 medium sweet potatoes, peeled and roughly cubed
• 300g (10oz) smoked haddock fillet
• coconut oil
• 1 onion, finely chopped
• 5 free-range eggs
• Salt and freshly ground black pepper
• 30g (2 tablespoons) chopped fresh chives

 

Breakfast How To:

Cook the sweet potatoes in a pan of boiling water.

After five minutes, add the fish to the pan.

Once the sweet potatoes are tender, drain the potatoes and fish, and set aside.

Heat the oil in a pan over a medium heat and sauté the onion until they become soft and translucent.

Once the fish and potatoes have cooled enough to handle, flake the fish into smaller pieces and remove any skin and bones.

In a bowl, beat the eggs, season and add the chives, potatoes and fish.

Pour the mixture back into the pan with the onions and cook over a medium heat for a few minutes until the omelette is set.

Cut the omelette into slices and serve warm. Alternatively, this can be made in advance, stored in the fridge and enjoyed cold.

If you enjoyed this recipe, check out my Paleo Breakfast Recipe Book. With over 100 pages of breakfast recipes for every sitatuon (even sections on egg-free recipes, child friendly recipes, vegetarian and no-time breakfasts), there is something for everyone!

paleo Breakfast Recipe Haddock Omelette primal eggs idea-min