Bacon, Egg, and Cheese Pancake Sandwiches for Hangovers
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 254, total fat 12 G., saturated fats 5 G., proteins 7 G., carbohydrates 29 G., fiber 0 G., cholesterol 71 mg, sodium 410 mg, sugar 1 G.
Serving size: 1 of 10 servings
Calories 254, total fat 12 G., saturated fats 5 G., proteins 7 G., carbohydrates 29 G., fiber 0 G., cholesterol 71 mg, sodium 410 mg, sugar 1 G.
This breakfast sandwich has become a favorite among tasters. It has it all: the salty flavor of fried bacon and cheese, a touch of tartness from the buttermilk pancakes, and a delicious bittersweet flavor from the orange marmalade. Add a dash of hot sauce for a wonderful umami kick. Frozen or leftover pancakes are perfect for a quick breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 slices bacon, cut in half crosswise
- 3 frozen buttermilk pancakes, thawed
- 1 tbsp. orange confiture or apricot jam
- 3 slices Swiss cheese, cut into squares
- 2 large eggs
- 1 tbsp unsalted butter
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Recipes with similar ingredients: Orange jam, bacon, Swiss cheese, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the bacon in a medium nonstick skillet over medium heat and cook until crispy, about 4 minutes per side; drain on paper towels.
- Drain most of the fat from the skillet, reserving 1 tablespoon. Add the pancakes and cook until heated through and beginning to brown, about 1 minute per side. Season the pancakes with salt and black pepper and transfer to a small baking sheet.
- Spread each pancake with jam and top with a slice of Swiss cheese. Bake in a hot oven.
- Crack the eggs into a small bowl, beat with a fork, and season with 1/4 teaspoon of salt and black pepper. Wipe out the pan, add the butter, and melt over medium heat.
- Pour the eggs into the center of the pan, turn off the heat, and swirl the eggs until they form a thin circle and are almost cooked through, about 30 seconds. Use a spatula to fold them into a semicircle, transfer them to a cutting board, and cut them in half.
- Place half the bacon and half the egg on one cheese pancake and top with another pancake. Then add the remaining bacon, egg, and pancake, cheese side down.
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