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Courgette Pancakes with Crispy Bacon & Poached Eggs

Courgette Pancakes with Crispy Bacon & Poached Eggs
Stack these delicious courgette pancakes up high and top with a poached egg and crispy bacon

20 minutes prep, 20 minutes cook

Serves 4

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.

Recipe courtesy of Clarence Court
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