Tomato scrambled eggs with buckwheat pancakes

Ingredients:

• 1 packet FRANCINE buckwheat pancake
mix
• 18 fl oz (½ litre) water
• 1lb 2oz (500g) tomatoes
• a few sprigs of parsley
• salt, pepper and olive oil
• 6 eggs
• 1 tablespoon Régilait powdered milk

Preparation Time:

15 min

Cooking Time:

15 min

Method:

1. Boil a saucepan of water.

2. Blanche the tomatoes in the water for a few seconds.

3. Peel and dice them. Add chopped parsley and season with salt and pepper. Cook for 5 to 10 minutes in a frying pan with a drop of olive oil.

4. Prepare the pancakes according to the instructions on the packet. Place them on a plate covered with aluminium foil in a hot pre-heated oven.

Scrambled eggs :
1. Break the eggs into a large bowl one by one. Whisk the eggs. Add the powdered milk and cook in a frying pan with a drop of oil and stir constantly. Put to one side.

2. Place the pancakes on a plate and garnish with the scrambled eggs. Fold the pancakes and top with the tomatoes.