Poached Eggs with Bacon and Toasted Pecan Pancakes

11 Jan

I am always on the hunt for delicious and (somewhat) healthy breakfasts. These pancakes include whole wheat flour in the recipe, so there’s the health part… The rest is just goooooood. This recipe is from Martha Stewart website. Serves 2. Marlene

0206_msl_poached_l

  • Ingredients
  • 1/2 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 5 teaspoons sugar
  • 1/2 teaspoons baking powder
  • Coarse salt
  • 3/4 cup nonfat buttermilk (if you don’t have buttermilk. You can use ‘soured milk’: sit 3/4 cup milk in bowl with one tbsp white vinegar for 10 mins)
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoons butter
  • 1 tablespoon vegetable oil
  • 1/2 cup (about 2 ounces) pecans, toasted and coarsely chopped
  • 6 strips thick-cut bacon
  • Pure maple syrup, warmed, for serving

Directions

  1. Preheat oven to 200 degrees. Whisk flours, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; set aside. Whisk together buttermilk, 1 egg, vanilla, melted butter, and 1 tablespoon oil; whisk into flour mixture. Using a rubber spatula, fold in chopped pecans; set batter aside.
  2. Cook bacon in a medium skillet over medium heat, turning once, until crisp, to 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.
  3. Heat vegetable oil in a medium nonstick skillet over medium heat. Working in batches of 2, pour in 1/4 cup batter for each pancake. Cook until small bubbles form, 2 1/2 to 3 minutes. Flip; cook until golden brown, about 2 minutes. Transfer to baking sheet in oven to keep warm.
  4. To make poached eggs the old fashioned way: Fill a small, high-sided skillet with 1 1/2 inches water; heat over medium heat until barely simmering. Break remaining eggs into separate cups; pour eggs into water. Cook, basting tops of eggs with the simmering water, until set, 2 to 3 minutes. Using a slotted spoon, transfer eggs to a paper towel to drain.
  5. Place 2 pancakes on each plate; drizzle with warm syrup. Arrange bacon over pancakes, and place poached egg on top. Drizzle with more syrup, if desired, and a sprinkle of salt. Garnish with toasted glazed pecans.
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