EGGS BENEDICT PANCAKES
Try an indulgent twist on a classic breakfast dish with our eggs benedict pancakes. This easy but impressive stack makes a filling brunch for a crowd
Provided by Anna Glover
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 10
Steps:
- Whisk all of the pancake ingredients together with some seasoning until smooth.
- Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
- Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.
- To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.
Nutrition Facts : Calories 605 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.14 milligram of sodium
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