Parmesan Pancakes with Scrambled Eggs

This morning/nearly afternoon, I am treating myself to this delicious savoury parmesan pancakes served with scrambled eggs and watercress salad. I know what you're thinking and I ask myself the same question too, "where's the bacon?!". Next time I promise.

Anyway, 5 out of 6 eggs that I bought each have two yolks in it. Strange I thought and I just wanted to share this information with you. I googled "eggs with two yolks" and this is what I found:

"Double yolkers appear when ovulation occurs to rapidly, or when one yolk somehow gets "lost" and is joined by the next yolk... They're occasionally laid by a heavy-breed hen, often as an inherited trait" (source: poultryhelp.com)

Also apparently in old superstition, finding two egg yolks mean a marriage is coming up soon or a financial windfall. Interesting...

Have a nice day.

Parmesan Pancakes with Scrambled Eggs
Recipe by Jamie Oliver
Makes 6 pancakes

1 cup self-raising flour
1 cup milk
6 eggs
80 g parmesan, shaved plus extra to serve
50 g butter
olive oil
watercress, lemon juice and extra-virgin olive oil, to serve

Preheat the oven to 140C and put in a baking tray to warm. For the pancakes, combine the flour, milk, 1 egg and the parmesan in a bowl and season. Melt a knob of butter and a drizzle of olive oil in a frying pan. Ladle spoonfuls of mixture into the pan and cook for 2-3 minutes on each side till golden. Keep warm in the oven.

Meanwhile, whisk 5 eggs and season. Heat a knob of butter in a pan until foaming, add the eggs and stir continuously in a figure-eight motion until just cooked but still quite runny; the eggs will continue cooking off the heat.

Serve pancakes and eggs with extra parmesan and the watercress dressed with lemon juice and olive oil.