Eggs and Bacon is a traditional part of an English breakfast. We love eating them in this house. In recent months, on lazy Sunday mornings, we’ve not only been eating our bacon and eggs but we have added sweet potato pancakes too.
When I worked in America many years ago I always remember being taken for breakfast. I had eggs, Canadian bacon and pancakes. I loved this breakfast. So when I started making my sweet potato pancakes I did think they would taste yummy with bacon and eggs.
We have eaten this breakfast many times and we all really enjoy it. Although it doesn’t taste like the breakfast I had in America all those years ago, it still tastes good. In many ways I prefer my British breakfast version. Sorry America but there’s no place like home.
- Large bowls x 3
- Small saucepan
- Metal spoon
- Potato masher or Stick blender
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
- Baking tray
- Egg poacher
Ingredients for the sweet potato pancakes
- Sweet potato x 200g
- Oat flour x 200g
- Baking powder x 1 tsp
- Raw Cacao Powder x 2 tbsp
- Almond Milk x 200ml
- Eggs x 2 (medium)
- Cinnamon x 1 tsp
- Coconut oil to cook the pancakes in
- Maple syrup or honey to serve
- Fresh or frozen fruit to serve
- Start by peeling the sweet potatoes and cut into 2 cm pieces.
- Place the small saucepan on the hob and add boiling water to it.
- Then place the colander on top and put the sweet potato pieces in it.
- Leave on the hob with the water simmering below for 15 -20 minutes.
- Meanwhile, mix the oat flour, baking powder and cinnamon together.
- Next add the milk.
- Then add the eggs and whisk all the ingredients together and set aside.
- Once the sweet potato is cooked, add it to the pancake mix and blend together.
- Don’t worry if there are any lumps but try to make it as smooth as possible.
- To make my life less stressful I make these on a Friday night ready for Saturday morning.
- I have bowls with lids on so I can put it straight in the fridge.
- Put the frying pan on the hob on a high heat.
- Put a small amount of coconut oil in the pan and use a plastic brush to cover the base.
- Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.
- Now wait until the pancake starts to cook around the outside.
- Give it a good minute or two minutes before flipping over.
- Hopefully they should be a nice golden brown colour.
- Wait for the other side to cook.
- Once they are cooked, serve with maple syrup or a local honey and enjoy.
Ingredient for the bacon and eggs
- Bacon x 4 rashers
- Eggs x 4
Method for the bacon and eggs
- Preheat the grill to high.
- Remove the packaging from the bacon and place on the baking tray.
- Place the baking tray under the grill and cook the bacon.
- Once the fat is golden brown the bacon will be cooked.
- Now put the egg poucher on the hob and add water.
- Bring the water to the boil and oil the pots for the eggs.
- Crack the eggs into the pots and put into the egg poucher.
- Cook for about 4 minutes or until the white has hardened over the egg.
- Remove from the heat and then put the breakfast together.
- Start by putting the pancakes on the plate.
- Put the bacon on top of the pancakes and then the eggs on top of the bacon.
- Then serve with ketchup and enjoy.
Pouched Eggs, Bacon and Sweet Potato Pancakes are just delicious and one of our favourite Sunday morning breakfasts. Occasionally when my husband is at work and my son is at school I will eat this for my lunch too. Shhh, don’t tell them, it’s my foodie secret! It’s just so good that you can eat it for lunch or even dinner too. Plus it’s also yummy with sliced avocado but I’ll leave that for another recipe. However you decide to eat this breakfast, as always enjoy.
What’s your your favourite Sunday morning breakfast and do you enjoy it for lunch and dinner too? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx