While this dish looks gourmet and is sure to impress guests, it’s surprisingly easy to make. You can serve it as a luxurious weekend breakfast, a brunch centrepiece or even a special breakfast-for-dinner treat.
Ingredients:
- 200g self-raising flour
- 1 teaspoon baking powder
- 2 tbsp chopped chives, plus extra for garnish
- 200ml milk
- 3 eggs (for the pancakes)
- 25g butter, melted, plus extra for frying
- 4 eggs (for poaching)
- 1 jar or packet (about 250g) of prepared hollandaise sauce
- 4 slices thick-cut ham, halved
- Small handful of spinach leaves
Method:
Sift the self-raising flour and baking powder into a large bowl.
Stir in the chopped chives.
In a separate bowl, whisk together 200ml milk and 3 eggs.
Make a well in the centre of the dry ingredients and pour in the milk/egg mixture and melted butter.
Whisk together until you have a smooth batter.
Heat a non-stick frying pan over a medium heat and brush with a little melted butter.
Drop in rounds of batter to form pancakes. Fry for 2-3 minutes on each side or until golden brown and cooked through.
Keep the pancakes warm while you prepare the toppings.
Poach the 4 eggs by bringing a pan of water to a gentle simmer, then carefully breaking the eggs into the water. Cook for 3-4 minutes or until the whites have set but the yolks are still runny.
Heat the hollandaise sauce according to the instructions on the packet.
Fry the slices of ham until crisp.
Place a pancake on each plate and top with a few leaves of spinach.
Place two fried ham halves on top of the spinach.
Carefully place a poached egg on top of each ham slice.
Pour over the warm hollandaise sauce.
Garnish with chopped chives.
