Bacon and egg pancake bowls

Recipe from: 9 February 2016
recipe, bacon, eggs, breakfast, brunch

Ingredients 7
Servings 4
Time 00:15


  • 250
    rindless bacon
  • 250
  • 1
    spring onions, chopped
  • 200
    cherry tomatoes
  • handful
    baby spinach leaves
  • 1-2
  • 8
    eggs, beaten


Fry the bacon in a pan until crisp, remove and then brown the mushrooms in the same pan. Add the spring onions, spinach and tomatoes, and fry for a few minutes more until the tomatoes have burst open and the spinach has wilted. Spoon the bacon into the mixture and keep warm.

Heat a small non-stick pan over a hot plate. Add a little of the beaten egg to the pan, tilting it to spread the egg evenly just as you would a pancake. Cook for 30 seconds until golden brown and flip over to fry for a few seconds more. Repeat with all the pancakes. Divide the bacon filling among the pancakes and serve with chopped avocado.

Word and image: Home magazine

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Read more on: breakfast  |  bacon  |  recipe  |  brunch  |  eggs

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