Bacon, egg and tomatoes with mustard pancakes

    1 hour

    Tuck into a leaner version of the British breakfast, served on filling mustard pancakes.

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    Serves: 4 

    • 4 rindless rashers of lean bacon
    • 4 tomatoes, halved
    • Salt and black pepper
    • ½ teaspoon dried mixed herbs
    • 4 eggs
    • For the pancakes
    • 90 g (3¼ oz) plain white flour
    • 1 teaspoon baking powder
    • 1 egg, separated
    • 2 teaspoons wholegrain mustard
    • I75 ml (6 fl oz) buttermilk, or 175 g (6 oz) low-fat natural yoghurt
    • 1 teaspoon sunflower oil

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. Set the bacon and tomatoes on the rack of the grill pan. Sprinkle the tomatoes with pepper and herbs then set aside.
    2. To make the pancakes, sift the flour, baking powder and a pinch of salt into a mixing bowl and make a well in the centre. Add the egg yolk, mustard and buttermilk or yoghurt, then whisk to a smooth, thick batter. Set aside for 20 minutes to rest.
    3. Whisk the egg white until it forms soft peaks. Fold a little into the batter to loosen it, then fold in the rest.
    4. Heat a large nonstick frying pan over a medium heat and wipe the surface with kitchen paper dipped in the oil. Set the paper aside to oil the pan for each pancake. Drop 2 tablespoons of batter into the pan and cook the pancakes for 1-2 minutes, until they are golden brown underneath and bubbles start to form on top. Then turn them over and cook the other side for 1 minute, or until golden.
    5. Transfer the pancakes to a plate lined with kitchen paper and keep them warm. Make six more pancakes the same way, oiling the frying pan again if necessary. In the meantime, heat the grill to high.
    6. Grill the bacon and tomatoes until the tomatoes are just softened and the bacon is golden and slightly crisp, turning the rashers over as they begin to brown.
    7. Meanwhile, poach the eggs in an egg poacher for about 3 minutes until the whites are set and the yolks still runny. Or fill a frying pan one-third full of water, add 2 teaspoons of vinegar and bring to a simmer. Break each egg into a teacup, swirl a small whirlpool in the water with a spoon, slide the eggs in and poach them for about 3 minutes.
    8. Arrange the eggs, bacon, tomatoes and pancakes on warmed plates, season and serve.

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