Mini Frittatas with bacon and spinach
Bord Bia is encouraging the public to Crack On and enjoy eggs at a variety of meal occasions beyond breakfast.
As consumers increasingly look for whole, healthy protein sources, Bord Bia has developed a suite of easy-to-prepare and versatile recipes that are perfect for a work from home lunch or quick mid-week dinner.
Remember to always look for the Bord Bia Quality Mark when purchasing eggs so that you know they are produced to the highest quality standards which have been verified at every stage. Visit BordBia.ie/Eggs or search ‘Bord Bia Egg Recipes’ for more egg recipes and inspiration.
Savoury Pancakes with Smoked Bacon and Poached Eggs
Serve with freshly squeezed orange juice and some fresh berries for the perfect weekend brunch.
Time: 30 minutes
8 smoked streaky rashers
175g self-raising flour
1 teasp. baking powder
A little salt
30g melted butter
4 scallions, finely chopped
80g cheddar cheese, grated
To make the pancakes: Sift the flour, baking powder and salt into a mixing bowl and make a well in the centre.
Crack one egg into the well, add the melted butter and half the milk. Using a balloon whisk or wooden spoon, gradually draw the flour into the liquid until all the flour has been incorporated and then whisk well to make a smooth batter.
Whisk in the remaining milk, scallions and cheese.
Heat a large non-stick frying pan over a medium heat. Brush a little butter over the base. Drop tablespoons of batter onto the pan, leaving room for them to spread. Cook them in batches. Keep warm.
To poach the eggs: Bring a large pan of water to a simmer. Season the water with salt and a dash of vinegar. Give the water a stir to cause it to swirl.
Break the eggs, one at a time, into a ramekin or small bowl, then slide gently into the water. Cover the pan and continue to simmer for 2-3 minutes or until the eggs are cooked to your liking.
Meanwhile grill the rashers until crispy.
Divide the pancakes between four serving plates. Top with crispy bacon and a poached egg
Mini Frittatas with Bacon and Spinach
You will find lots of occasions to serve these frittatas – lunchbox, picnic, breakfast on the go, brunch. Enjoy warm from the oven or store in the fridge and allow to come to room temperature before eating.
Makes 12 mini frittatas
Time: 20 minutes
8 large eggs
A little butter
1 tablesp. olive oil
½ medium onion, peeled and finely chopped
6 streaky rashers, diced
100gms baby spinach leaves, roughly chopped
Salt and freshly ground pepper
50g cheddar cheese, grated
Heat the oven to Gas Mark 4, 180°C (350°F).
Using a little butter lightly grease the cups of a muffin tray.
Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook for 6-8 minutes. Add the spinach and continue to cook until the spinach wilts.
Meanwhile break the eggs into a bowl and whisk to mix. Season with salt and pepper then add the mixture from the frying pan and stir through. Finally add the cheese.
Divide the mixture between the 12 muffin cups and bake for 10 minutes.
Subscribe or register today to discover more from DonegalLive.ie
Buy the e-paper of the Donegal Democrat, Donegal People's Press, Donegal Post and Inish Times here for instant access to Donegal's premier news titles.
Keep up with the latest news from Donegal with our daily newsletter featuring the most important stories of the day delivered to your inbox every evening at 5pm.