A lovely springtime dish to add a splash of colour and health.
If necessary, rinse the petals very gently and pat them dry. Halve them if they are big and remove any inner parts. Whip the egg in a small bowl. Heat a splash of oil in a 13 cm (5 inch) non-stick frying pan that has a lid and swirl it around so the bottom is covered.
Pour the egg in, using a wooden spatula to push down any sides that have swayed up. Turn the heat right down. Scatter the parmesan over the top and as soon as it starts to melt, scatter the blossoms over. Cover with a lid for a few moments to just set them in, so the egg remains creamy on top. Serve at once with a grind of pink pepper and extra parmesan if you like.
© 2012 All rights reserved. Published by Murdoch Books.