Brunch Bundle | Snowman Pancakes and Eggs Royale
with maple syrup and hollandaise
Fluffy pancakes take on a seasonal shape in this brilliant breakfast recipe. Paired with decadent eggs royale for a truly thrilling breakfast treat.
The quantities provided above are averages only.
Ingredients
1 pouch(es)
Pancake Batter
(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Soya)
15 grams
Maple Syrup
100 grams
Chocolate Chips
(Contains: Soya May be present: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley)
1 sachet(s)
Ground Cinnamon
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
2 unit(s)
Brioche Buns
(Contains: Cereals containing gluten, Egg, Milk, Wheat, Soya May be present: Mustard, Nuts, Sesame, Lupin)
100 grams
Smoked Salmon
(Contains: Fish)
120 grams
Baby Spinach
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
4 unit(s)
Egg
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a pot of water.
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
- In a large bowl, mix the pancake batter, chocolate chips and cinnamon to taste (reserve a few chocolate chips to create Christmas designs).
- Return the pan to medium-high heat with a knob of butter.
- Once hot, add 2 tbsp of batter to the pan and cook until bubbles start to appear. Turn and cook for another 1-2 mins.
- Repeat with two-thirds of the batter.
- Use the remaining batter to make smaller pancakes with 1 tbsp batter each.
- Once the pot of water is boiling, add the vinegar. Crack each egg (2 per person) into separate small bowls.
- Swirl the water to create a whirlpool. Carefully drop the eggs—one by one—into the centre.
- Lower the heat to a simmer. Poach until the white is completely cooked and firm, 2-3 mins.
- When ready, use a slotted spoon to carefully remove each egg and place on a kitchen paper-lined plate. Season to taste with salt and pepper.
TIP: If you want your yolks less runny, cook for 1 min more.
- Meanwhile, place another pot over high heat (no oil).
- When hot, add the spinach. Season with salt and pepper and add a splash of water.
- Cook until wilted, 2-3 mins. Set aside from the pot and keep covered.
- Return the pot to a medium heat and pour the hollandaise and gently warm through.
- Season to taste with salt, pepper and sugar.
- Pop the buns into the oven to warm, 2-3 mins.
- Plate up larger pancakes with smaller pancakes arranged above to resemble snowmen.
- Use reserved chocolate chips to make the eyes, buttons and scarf.
- Make maple syrup snowman arms, then drizzle the remainder over the top.
- Share the spinach between the cut side of each bun.
- Garnish with the smoked salmon. Place the eggs on top then drizzle over the hollandaise sauce.
