- 18 free-range eggs
- sea salt and freshly ground black pepper, to taste
- 250 g frozen peas
- 20 g mint, chopped
- 180 g Woolworths hot-smoked trout
- 2 x 50 g packets chorizo, chopped
- 350 g baby marrows
- 100 g chevin
Separate the eggs into two large bowls. Season the egg yolks and set aside.
Blanch the peas and plunge into cold water. Place in a bowl, season, smash slightly and fold through the mint.
Flake the trout into chunks and set aside.
Fry the chorizo until golden, then drain on kitchen paper.
Peel baby marrows into ribbons using a vegetable peeler, then grill in a pan, season to taste and set aside.
Preheat the oven to 150°C. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the seasoned egg yolks.
Place into a greased 37 x 25 cm ovenproof dish and bake for 15 minutes, or until cooked but slightly wobbly.
Add the toppings and serve immediately.