Breakfast Brunch Lunch

Eggs & Bacon with Spring Onion Pancakes

20 minutes, plus resting time prep, 20 minutes cook

Serves 4

Ingredients

For the pancakes:

300g plain flour, plus extra for dusting

½ tsp sea salt flakes

About 300ml freshly boiled water

Toasted sesame oil, for brushing

60g finely sliced spring onions, white and green parts

4 tbsps vegetable oil, for frying, plus extra if needed

To serve:

4 slices smoked back bacon

4 free-range eggs

Method

Place the flour and salt in a mixing bowl and gradually pour in the boiling water, stirring as you go, to form a ball of sticky dough. Tip out onto a lightly floured work surface and briefly knead until smooth. Place in a bowl, cover with clingfilm, and set aside to rest for 30 minutes.

Divide the dough into four equal pieces and roll into balls. Lightly dust a work surface with flour and roll out one of the balls into a 25-cm circle. Keep the unused balls under a damp tea towel to prevent them drying out. Brush generously with sesame oil and scatter over one-quarter of the spring onions. Roll into a sausage and then curl around into a tight spiral. Roll out the snail into a 20-cm circle. Repeat with the remaining dough balls.

Preheat the oven to 150°C/Fan 130°C/Gas 2. Heat 1 tbsp of the oil in a non-stick frying pan, add one of the pancakes and cook for 2 minutes, pressing down with an egg slice to flatten a little. The pancake should be sizzling in oil, so if the pan looks a bit dry, add a splash more. When the pancake is golden underneath, flip and cook for a further minute. Transfer to the oven while you cook the remaining pancakes.

Heat a chargrill pan over a high heat, add the bacon and cook without moving until the fat turns golden. Turn over and cook until done to your liking. Keep warm in the oven with the pancakes. Using kitchen paper, wipe the pan used to cook the pancakes and fry the eggs in a little oil to your liking. To serve, top a pancake with an egg and a bacon rasher and fold over.