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  • Writer's pictureOnline Journalist

Kids, treat your Mam this Mother’s Day with these delicious and easy, Eggs benedict pancakes


For the toppings

  • 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.


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