Recipe By : Texas Egg Council
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast/Brunch
Amount Measure Ingredient -- Preparation Method
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Pancake Shell:
1 tablespoon butter
3 eggs
1/2 cup milk
1/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
Creamed Eggs:
6 slices bacon
1/4 cup butter or bacon drippings
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
5 hard cooked eggs -- sliced
1 tablespoon chopped green onions
Preheat oven to 450°. Place butter in a 9 inch pie plate, melt in
preheated oven while preparing batter. Beat eggs, milk, flour, sugar
and salt until smooth. Pour pancake batter into hot pie plate. Bake 8
minutes, reduce heat to 375° and bake an additional 8 minutes or
until golden brown. While pancake shell is baking prepare creamed
eggs. Cook bacon until crisp, remove from skillet, drain and crumble.
Remove drippings from skillet and measure, adding butter, if
necessary, to make 1/4 cup. Return fat to skillet. Stir in flour,
salt and pepper to make a smooth paste. Add milk all at once and cook,
stirring constantly, until mixture boils and is smooth and thickened.
Add sliced eggs, green onion and all but 2 tablespoon of the bacon.
To serve: cut pancake shell into wedges and place on individual
serving plates. Ladle creamed eggs over shell wedges and sprinkle
with reserved bacon. Spoon extra sauce open top. Serves 4-6
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NOTES : Tootie Notes: Please give this a try. Again, you can add
other ingredients. My husband loves these with Hot Peppers -but he
loves everything that way!!
