This is Eggs Benedict with a twist! This pancake stack is inspired by the classic breakfast dish and consists of savory chive pancakes, smoked salmon, spinach, poached egg and Hollandaise sauce. Although it looks impressive, this recipe is actually super easy!
Prep Time
10 mins
Cooking Time
15 mins
Ingredients
Servings
2
Pancakes
Toppings
Instructions
Make pancakes
- In a large mixing bowl, mix all the ingredients for the pancakes until combined. Do not overmix.
- Heat up a nonstick skillet over low heat. Spoon 2 tbsp of batter onto skillet and cook for 2 minutes of each side. Transfer to a plate and keep warm. Repeat until all batter is used up.
Poach eggs
- Crack each egg into a ramekin or a small bowl.
- Bring a large pot of water to a boil. Add 1 tbsp vinegar to water, and stir to create a vortex. Carefully pour the eggs into the middle of the vortex, one at a time, and set a timer for 3 minutes.
- When the timer is up, use a slotted spoon the remove the poached eggs from the water.
Assemble
- Stack pancakes with a thin layer of hollandaise, smoked salmon and spinach. Top each stack with a poached egg and more hollandaise sauce. Sprinkle chives and black pepper on top. Serve immediately.
Notes
- For the best poached eggs, use fresh eggs.
- Feel free to substitute spelt flour with any other all purpose flour that suits your dietary needs.
- The residual heat from the pancakes will wilt the spinach so there is no need to cook the spinach first.
- If you don't like smoked salmon, feel free to substitute it with classic leg ham instead!
