Fast Ed’s kitchen From brekkie to dinner, these tasty meals have you covered

Make Mother’s Day special with a classy breakfast. Simple chickpea pastry, elegant salsa and the silkiest scrambled eggs you’ve ever tried.

Preparation time 20 mins plus 1 hour chilling

Cooking time 30 mins Serves 4

11/2 cups chickpea flour 1/2 tsp fine salt 1/4 cup extra virgin olive oil 1/2 cup ice-cold water

1 cup frozen peas

1 cucumber, seeded and diced 1 red capsicum, seeded and finely diced 1/2 red onion, finely diced 2 green shallots, finely sliced 1/2 bunch dill, finely chopped 1/2 green chilli, finely chopped 1 tsp sriracha seasoning 12 free-range eggs

125ml cream

40g unsalted butter, cold,

finely chopped Sea-salt flakes and freshly

ground white pepper Cos wedge salad, to serve STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put chickpea flour and fine salt in the bowl of a food processor. Pulse several times. Add olive oil and cold water, then pulse until the mixture comes together. Wrap in plastic wrap, then chill for 1 hour.

STEP 2 On a clean, lightly floured bench, roll out pastry to 3mm thick. Cut 4 x 15cm discs. Press discs into 10cm tartlet shells. Line with foil and baking weights, then bake for 20 minutes until golden. Cool.

STEP 3 Blanch peas in boiling water for 1 minute, then refresh under cold running water. Crush with a fork in a medium bowl, then mix with cucumber, capsicum, onion, shallots, dill, chilli and sriracha seasoning.

STEP 4 Put eggs, cream and butter in a large bowl, season and whisk. Pour into a large non-stick pan set over low heat. Cook gently for 8-10 minutes, stirring regularly with a heatproof spatula, until just cooked. Spoon into pastry shells, then top with salsa. Serve with cos wedge salad.

ED HALMAGYI Go to bhg.com.au for more food tips and tricks. I’ve got you covered from breakfast to dessert, so join me this month on BHG TV on Fridays at 7pm on Channel 7. (Apologies, may be subject to change)