Savoury Egg, Bacon & Avocado Brunch Pancakes Savoury Egg, Bacon & Avocado Brunch Pancakes
Savoury Egg, Bacon & Avocado Brunch Pancakes
Savoury Egg, Bacon & Avocado Brunch Pancakes
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Recipe - Beacon Court
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Savoury Egg, Bacon & Avocado Brunch Pancakes
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
200g self-raising flour
1 tsp baking powder
2 tbsp chopped chives, plus more to serve
200ml milk
7 eggs
25g butter, melted, plus extra for frying
8 slices streaky bacon
2 avocados, sliced
Small handful spinach leaves
Directions

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.

 

10 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
200g self-raising flour
Dunnes Stores Baking at Home Self Raising Flour 2kg
Dunnes Stores Baking at Home Self Raising Flour 2kg
€2.55€1.28/kg
1 tsp baking powder
Dunnes Stores Baking at Home Baking Powder 200g
Dunnes Stores Baking at Home Baking Powder 200g
€1.15€5.75/kg
2 tbsp chopped chives, plus more to serve
Dunnes Stores Irish Herb Chives 20g
Dunnes Stores Irish Herb Chives 20g
€1.00€0.05/g
200ml milk
Dunnes Stores Irish Whole Milk 1 Litre
Dunnes Stores Irish Whole Milk 1 Litre
€1.05€1.05/l
7 eggs
Dunnes Stores 12 Irish Free Range Eggs Jumbo
Dunnes Stores 12 Irish Free Range Eggs Jumbo
€4.45€0.37 each
25g butter, melted, plus extra for frying
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
8 slices streaky bacon
Dunnes Stores Unsmoked Irish Streaky Rashers 350g
Dunnes Stores Unsmoked Irish Streaky Rashers 350g
€2.49€7.11/kg
2 avocados, sliced
Dunnes Stores Perfectly Ripe Hass Avocado
Dunnes Stores Perfectly Ripe Hass Avocado
€3.00€1.50 each
Small handful spinach leaves
Dunnes Stores Tender Baby Spinach Leaves 150g
Dunnes Stores Tender Baby Spinach Leaves 150g
€1.59€10.60/kg

Recipe

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.