Socca with avocado, asparagus and poached egg

A naturally gluten-free pancake-cum-flatbread, which originates from Italy, socca is a great substitute to have for breakfast, instead of toast. This traditional street food also has a place in French kitchens and is often served as a side with olives, dips and cheese.

Serves 4

Ingredients

For the socca pancakes

• 1½ tbsp Lucy Bee coconut oil, melted, plus extra for cooking
• 230g/1 3/4 cups chickpea (gram) flour
• 1 tsp turmeric powder
• ½ tsp each of Himalayan salt and ground black pepper
• 450ml/scant 2 cups water
• 2 egg whites

For the topping

• 3 avocados
• Lemon juice
• Ground black pepper
• 200g/7 oz asparagus
• 4–6 eggs

Method

1. Preheat the oven to 170°C/325°F/gas mark 3. Line 2 baking sheets with baking parchment.

2. For the socca, place the chickpea (gram) flour, turmeric, salt and pepper in a large bowl and mix well. Add the water and melted coconut oil and whisk by hand until all the ingredients are well combined. Using an electric hand-held whisk, whisk the egg whites to soft peaks then gently fold the whites into the chickpea flour batter. Set aside for 10 minutes.

3. Meanwhile, mash the avocados using a fork, sprinkle with lemon juice and black pepper and set aside.

4. Melt a little coconut oil in a large non-stick frying pan over a high heat, then reduce the heat to medium. Using a ladle, pour in 2 generous spoonsful of the chickpea batter to make a pancake and cook for 2–3 minutes until air bubbles appear on the top and the bottom has set. Turn the pancake over carefully and cook for a further 2 minutes, then transfer to one of the lined baking sheets. Repeat until you have used all the batter, then transfer the baking sheets to the oven for 5–6 minutes.

5. While the pancakes are baking, steam or simmer the asparagus spears in water for 4–5 minutes and poach the eggs in hot water for 2–4 minutes so that the white is cooked and the yolk is runny, allowing one egg per person.

6. Remove the socca from the oven and spread with the mashed avocado. Place a few asparagus spears on top of the avocado then carefully place a poached egg on top of the asparagus spears. Grind a little black pepper over the egg and serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.