Courgette Pancakes with Crispy Bacon & Poached Eggs
Stack these delicious courgette pancakes up high and top with a poached egg and crispy bacon
20 minutes prep, 20 minutes cook
Serves 4
Ingredients
125ml Organic Semi-Skimmed Milk
100g Plain Flour
6 Clarence Court Eggs
1 Small Grated Courgette
Pinch of Salt
2 tablespoons Olive Oil
To serve:
8 Rashes Bacon, Grilled
4 poached eggs
Method
In a blender add all of the pancake the ingredients except the courgette.
Pour into a bowl and stir in the grated courgette. Season.
Heat a tbsp of olive oil in a large frying pan. Drop a small amount of mixture into the pan to create a small pancake, you may be able to fit 2-3 at a time in your pan.
Cook for 2-3 minutes each side, transfer to kitchen paper until ready to serve.
Stack 2-3 pancakes per person, add two rashers of bacon and top with a poached egg.
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20 minutes plus 20 minutes chilling time
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