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Poached Eggs with Bacon and Toasted Pecan Pancakes

  • Servings: 2
Poached Eggs with Bacon and Toasted Pecan Pancakes

Source: Martha Stewart Living, February 2006

Ingredients

  • 1/2 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 5 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 3/4 cup nonfat buttermilk
  • 3 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons butter melted, plus 1 teaspoon for skillet
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 1/2 cup pecans, toasted and coarsely chopped (about 2 ounces)
  • 6 strips thick-cut bacon
  • Pure maple syrup, warmed, for serving
  • Toasted Glazed Pecans, for garnish

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, 7 minutes per side. Let drain on paper towels. Transfer bacon to a baking sheet in oven to keep warm.

  3. 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.

  4. 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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