Poached Eggs With Bacon And Toasted Pecan Pancakes Recipes

POACHED EGGS WITH BACON AND TOASTED PECAN PANCAKES

Steps:

• 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.
• Cook bacon in a medium skillet over medium heat, turning once, until crisp, 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.
• Heat 1 teaspoon butter and remaining teaspoon 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.
• 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.
• 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.

POACHED EGGS ON BAKED POTATO PANCAKES

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix together first 7 ingredients.
• On a nonstick baking sheet, spread 1/4 cup of potato mixture into a pancake about 4 inches in diameter.
• Fill the sheet with pancakes and spray them with vegetable spray.
• Bake until crispy, about 10-15 minutes.
• Turn over, and cook another 10-15 more minutes or until brown and crispy.
• Top each pancake with two poached eggs
• Serve with 2 slices of whole grain toast or your favorite toasted bread.