Savoury Egg’s Benedict Pancakes with Crispy Bacon Recipe

This savoury Egg’s Benedict pancakes with crispy bacon recipe will make an indulgent weekend brunch with chive pancakes, crispy bacon and hollandaise sauce.

Serves: 2 people, makes 8 pancakes | Prep time: 25 mins | Cook time: 40 mins

Ingredients:
For the chive pancakes:
200g self-raising flour
1 tsp salt
250ml milk
1 egg, beaten
50g grated parmesan
15g chives, finely chopped
Butter for frying

For the hollandaise:

2 egg yolks
50g unsalted butter, diced and room temperature
1 tbsp white wine vinegar
½ lemon, juiced
Maldon Sea Salt
Cracked black pepper

8x rashers of streaky bacon
2x whole eggs
Finely chopped chives, to serve
Pinch of cayenne pepper
Maldon Sea Salt
Cracked black pepper

Method

Start by making the pancake batter. In a large bowl mix together the self-raising flour and salt. Then in a small jug mix the milk and beaten egg. Create a well in the middle of the flour, then slowly add the milk mixture ensure to whisk it in thoroughly after each addition
this is the best way to ensure you don’t get any lumps.
Once all the milk and egg are added and you have a smooth batter, add the grated parmesan
and finely chopped chives and whisk again. Set aside.
Preheat the oven to 180c.
Next you want to make your hollandaise sauce. Get a small glass bowl that fits comfortably
over a pan so that the base of the bowl won’t touch the water. Add some water to the pan so
it comes up approximately 1 inch up the side. Then in the glass bowl add the egg yolks, the
vinegar and 1 cube of butter. Place the bowl on top of the pan of water and heat it so the
water is gently simmering. Constantly whisk the egg yolks until they thicken slightly.
Then add the remaining butter a cube at a time, whisking all the time. Don’t add the butter
too quickly ensure each is incorporated before adding the next. Once all the butter is added
you should have a thicken and creamy sauce. Squeeze in the lemon juice and then season
with Maldon Sea Salt and cracked black pepper, taste it and adjust it if necessary. Turn the
heat off the pan but allow the bowl to sit on the pan still while you prepare the rest of the
dish. The residual heat from the pan will ensure your sauce doesn’t split but give it a whisk
every now and then.
Place the streaky bacon on a tray and then into the preheated oven to cook for roughly 15
minutes, depending on how crispy you like it.
While the bacon is cooking, place a medium nonstick frying pan on a medium low heat. Melt a little butter in the pan, then fry the pancakes, spooning on some batter so they are roughly 12cm in diameter. Fry each pancake for 2 minutes on each side then flip and cook the other side. They should be lightly golden and fluffy inside. Set them aside on a plate while you cook the remaining.
While you are frying the pancakes, place a pan of water on to boil. Once boiling, reduce the
heat to a gentle simmer and then poach two eggs.
When you are ready to serve, place 3 or 4 pancakes onto each plate in a stack. Then top with
some rashers of streaky bacon, followed by the perfectly poached egg. Then finally spoon
over the hollandaise sauce and garnish with a pinch of cayenne pepper and some finely
chopped chives. Serve immediately

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