Savoury Egg, Bacon & Avocado Brunch Pancakes

INGREDIENTS

For the pancakes:

• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp chopped chives, plus more to serve
• 200ml milk
• 3 eggs
• 25g butter, melted, plus extra for frying

For the toppings:

• 4 eggs
• 8 slices streaky bacon
• 2 avocados, sliced
• Small handful spinach leaves

METHOD

1. Gently whisk all of the pancake ingredients together with salt and pepper. Be careful not to over mix (even a few lumps of flour are ok! This ensures a light and fluffy pancake.)
2. Cook the pancakes in a non-stick pan with a little butter, over medium heat. When bubbles start forming in the middle of the pancakes, flip them over. This will take a couple of minutes each side.
3. Keep the pancakes warm in a low oven while preparing the toppings. Bring a large pot of water to the boil. Crack each egg into a ramekin, then carefully place the eggs into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny.
4. Meanwhile, fry the bacon until golden and crispy.
5. To serve, stack the pancakes with alternating layers of spinach, bacon, avocado and top with the poached egg. Sprinkle over the remaining chives and black pepper before serving.