Bacon and egg ‘pancakes’

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4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
Not your average pancake.

By Food24 May 04 2015
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Ingredients (7)

250 g bacon — rindless
250 g mushrooms
1 bunch spring onion — chopped
200 g cherry tomatoes
handful baby spinach
1-2 avocado
8 eggs — beaten
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Method:

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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