Savoury Pancakes with Smoked Bacon and Poached Eggs

Savoury Pancakes with Smoked Bacon and Poached Eggs

Serves: 4 Total time:45 minutes


  • 5 eggs
  • 8 smoked streaky rashers
  • 175g self-raising flour
  • 1 teasp. baking powder
  • A little salt
  • 30g melted butter
  • 300mls milk
  • 4 scallions, finely chopped
  • 80g cheddar cheese, grated


  • Kcal 982kcal
  • Protein 29g
  • total fat 38.5g
  • saturates 15.8g
  • iron 2.4mg
  • carbs 38g

To make the pancakes: Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.

Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.

Whisk in the remaining milk, scallions and cheese.

Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.

To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl. Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.

Meanwhile grill the rashers until crispy.

Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg.

(Recipe is from Eggs for Every Occasion by Bord Bia)