Bacon and egg ‘pancakes’

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Prep Time: 15 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
  • 250g - rindless bacon
  • 250g - mushrooms
  • 1 - bunch spring onions, chopped
  • 200g - cherry tomatoes
  • - handful baby spinach leaves
  • 1-2 - avocados
  • 8 - eggs, beaten
Method
1 Fry the bacon in a pan until crisp, remove and then brown the mushrooms in the same pan. Add the spring onions, spinach and tomatoes, and fry for a few minutes more until the tomatoes have burst open and the spinach has wilted. Spoon the bacon into the mixture and keep warm.

2 Heat a small non-stick pan over a hot plate. Add a little of the beaten egg to the pan, tilting it to spread the egg evenly just as you would a pancake. Cook for 30 seconds until golden brown and flip over to fry for a few seconds more. Repeat with all the pancakes. Divide the bacon filling among the pancakes and serve with chopped avocado.

 
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