Bacon, Egg, and Tomatoes with Mustard Pancakes

Number of servings : Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches

Special diet :

Ingredients

4 rindless rashers of lean bacon
4 tomatoes, halved
Salt and pepper
1/2 tsp (2 mL) dried mixed herbs
4 eggs
For the pancakes:
3-1/4 oz (90 g) plain white flour
1 tsp (5 mL) baking powder
1 egg, separated
2 tsp (10 mL) wholegrain mustard
6 fl oz (175 mL) buttermilk or low-fat natural yogurt
1 tsp (5 mL) sunflower oil

Directions

Set the bacon and tomatoes on the rack of the grill pan. Sprinkle the tomatoes with pepper and herbs, then set aside. To make the pancakes, sift the flour, baking powder, and a pinch of salt into a mixing bowl and make a well in the centre. Add the egg yolk, mustard, and buttermilk or yogurt, then whisk into a smooth, thick batter. Set aside for 20 minutes to rest. Whisk the egg white until it forms soft peaks.

Fold a little into the batter to loosen it, then fold in the rest. Heat a large nonstick frying pan over medium heat and wipe the surface with paper towel dipped in the oil. Set the paper aside to oil the pan for each pancake. Drop 2 tbsp (30 mL) of batter into the pan and cook the pancakes for 1-2 minutes, until they are golden brown underneath and bubbles start to form on the top. Then turn them over and cook the other side for 1 minute, or until golden. Transfer the pancakes to a plate lined with paper towels and keep them warm. Make six more pancakes the same way, oiling the frying pan again if necessary. In the meantime, heat the grill to high.

Grill the bacon and tomatoes until the tomatoes are just softened and the bacon is golden and slightly crisp, turning the rashers over as they begin to brown. Meanwhile, poach the eggs in an egg poacher for about 3 minutes, until the whites are set and the yolks are still runny. Or fill a frying pan one-third full of water, add 2 tsp (10 mL) of vinegar and bring to a simmer.

Break each egg into a teacup, swirl a small whirlpool in the water with a spoon, and slide the eggs in and poach them for about 3 minutes. Arrange the eggs, bacon, tomatoes, and pancakes on warmed plates, season, and serve.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:2077

Bacon, Egg, and Tomatoes with Mustard Pancakes
Bacon, Egg, and Tomatoes with Mustard Pancakes