Courgette Pancakes with Crispy Bacon & Poached Eggs

Name: Courgette Pancakes with Crispy Bacon & Poached Eggs
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 125ml Organic Semi-Skimmed Milk; 100g Plain Flour; 6 Clarence Court Eggs; 1 Small Grated Courgette; Pinch of Salt; 2 tablespoons Olive Oil; 8 Rashes Bacon, Grilled; 4 poached eggs

preparation 20 minutes
cook time 20 minutes
Serves 4

Stack these delicious courgette pancakes up high and top with a poached egg and crispy bacon

Recipe courtesy of Clarence Court

Ingredients Method

125ml Organic Semi-Skimmed Milk
100g Plain Flour
6 Clarence Court Eggs
1 Small Grated Courgette
Pinch of Salt
2 tablespoons Olive Oil
To serve:
8 Rashes Bacon, Grilled
4 poached eggs

In a blender add all of the pancake the ingredients except the courgette.

Pour into a bowl and stir in the grated courgette. Season.

Heat a tbsp of olive oil in a large frying pan. Drop a small amount of mixture into the pan to create a small pancake, you may be able to fit 2-3 at a time in your pan.

Cook for 2-3 minutes each side, transfer to kitchen paper until ready to serve.

Stack 2-3 pancakes per person, add two rashers of bacon and top with a poached egg.

Ingredients

125ml Organic Semi-Skimmed Milk

100g Plain Flour

6 Clarence Court Eggs

1 Small Grated Courgette

Pinch of Salt

2 tablespoons Olive Oil

To serve:

8 Rashes Bacon, Grilled

4 poached eggs

Method

In a blender add all of the pancake the ingredients except the courgette.

Pour into a bowl and stir in the grated courgette. Season.

Heat a tbsp of olive oil in a large frying pan. Drop a small amount of mixture into the pan to create a small pancake, you may be able to fit 2-3 at a time in your pan.

Cook for 2-3 minutes each side, transfer to kitchen paper until ready to serve.

Stack 2-3 pancakes per person, add two rashers of bacon and top with a poached egg.