Eggs benedict pancakes
- Preparation and cooking time
- Serves 4
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp chopped chives , plus more to serve
- 200ml milk
- 3 eggs
- 25g butter , melted, plus extra for frying
For the toppings
- 4 eggs
- 1 jar or pack (about 250g) ready-made hollandaise sauce
- 4 slices thick cut ham , halved
- small handful spinach leaves
- STEP 1
Whisk all of the pancake ingredients together with some seasoning until smooth.
- STEP 2
Put a small knob of butter in a large non-stick frying pan over a medium-low heat and cook until melted and foaming. Pour 2 tbsp of the mixture into the pan and use the back of the spoon to shape it into a 8-9cm round disc. Depending on the size of your pan, you may be able to get 2 or 3 pancakes to cook at the same time. Cook for 2-3 mins on the first side, then flip over and cook for another 1 min.
- STEP 3
Heat oven to its lowest setting. Stack up the cooked pancakes on a baking tray and keep them warm in the oven while you cook the rest. Bring a large pan of water to the boil. Crack each egg into a ramekin, then carefully lower into the water. Poach for 2-3 mins until the whites are set and the yolks are still runny. Drain and repeat with the other eggs. Warm the hollandaise following pack instructions.
- STEP 4
To serve, stack the pancakes with a layer of hollandaise, the ham and spinach leaves in between them, then top with a poached egg. Spoon over more hollandaise and top with chives and black pepper.