1. Full English breakfast pancake
What’s better than a pancake? A giant pancake recipe filled with a classic fry-up, including a runny fried egg, crispy bacon, juicy mushrooms and grilled vine-ripened cherry tomatoes. Breakfast doesn’t get much bigger or better than this – so grab a fork and dig in!
- 2½ tbsp olive oil
- 75g plain flour
- ¼ tsp fresh cracked black pepper
- 150ml semi-skimmed milk
- 3 large eggs
- 2 rashers dry cured unsmoked bacon
- 180g cherry-on-the-vine tomatoes
- 100g white baby button mushrooms
- 2 tbsp flat-leaf parsley, finely chopped
- Preheat the oven to 220°C/fan 200°C/gas mark 7. Add 1 tbsp oil to a 24cm heavy-bottomed, high-sided, ovenproof frying pan and place in the oven for 10 minutes.
- Meanwhile, combine the flour and pepper in a medium bowl, making a well in the centre. Whisk the milk and 2 eggs together in a jug, then gradually add the liquid mixture to the flour, whisking until completely smooth. Leave to sit for 5 minutes.
- Remove the pan from the oven and swirl the oil in the pan to coat. Add the batter to the pan and transfer to the oven. Bake for 25 minutes, until the pancake is puffed and golden.
- Meanwhile, place a large griddle pan over a medium/high heat and add the bacon while the pan is still cold. Cook for 3-4 minutes on one side, then turn over to cook for a further 3-4 minutes, until cooked through and a little crispy. During the last few minutes, add the tomatoes to the pan and cook, turning often, until blistered but still holding their shape. Transfer everything to a plate and keep warm.
- Add 1 tbsp oil to a large, non-stick frying pan and place over a medium heat. Once hot, add the mushrooms and cook for 4-5 minutes, shaking occasionally until the mushrooms are tender and a crispy golden brown. Transfer to a bowl and season well, tossing with the parsley. Keep warm.
- Wipe the frying pan clean and add the remaining oil. Place over a medium high heat and, once hot, crack in the last egg. Fry for 4-5 minutes until crispy underneath, the white is cooked and the yolk is still runny.
- Once the pancake is cooked, remove from the oven and wait for the puffed centre to settle down. Once it’s more level, add the fry-up ingredients to the centre and season to serve.
2.Courgetti fritters with poached eggs
Everyone’s favourite spiralised veg makes incredibly crunchy fritters. Toss ready-made courgetti with parmesan and flour to make 25-minute courgetti fritters, best served with a runny poached egg on top to kick-start your weekend.
- 1 tbsp white wine vinegar
- 6 eggs, 2 beaten
- 300g courgette, spiralised
- 50g self-raising flour
- 50g parmesan, grated
- 1 tbsp sunflower oil
- 200g pea shoots
- 140g cherry tomatoes, sliced
- Bring a large pan of salted water to simmering point and add the white wine vinegar.
- Mix the beaten eggs, courgette, self-raising flour and parmesan in a bowl. Season and mix well. Make 4 balls, then flatten gently into fritters.
- Heat the oil in a large non-stick frying pan on medium heat. Add the fritters and cook for 3-4 minutes on each side.
- Drop the remaining eggs in the water gently but swiftly and poach for 3 minutes. Serve the fritters with a poached egg on top and the pea shoots and tomatoes.