Poached eggs on fluffy pancakes with feta cheese and tomato

This is an easy recipe for breakfast or brunch that you will love.

Who can resist delicious poached eggs served on fluffy pancakes?

Materials for two portions:

4 grains of black pepper
2 tsp. of red vinegar
Two country eggs at room temperature
One pumpkin
1 tsp. of lemon juice
100 gr. feta cheese, cubed
Five cherry tomatoes or ½ tomato, diced
Six mint leaves
Extra virgin olive oil

For the pancakes

125 gr. all-purpose flour
150 ml of water
One pinch of salt
1 tsp. baking powder
150 ml extra virgin olive oil for frying

Procedure

Step 1

Put water in a pot up to the middle. Add the peppercorns and vinegar. Bring the water to a boil and lower the temperature until it simmers. Break the first egg into a small bowl. With a spoon, swirl the water in the pot and carefully pour the egg into the swirl. Time it for three minutes while stirring. Remove the egg with a slotted spoon and carefully place it on absorbent kitchen paper.

Step 2

Pancakes: Mix all the ingredients in a bowl. Peel the pumpkin with a peeler. Sprinkle it with salt and a spoonful of lemon juice in a bowl. Leave it aside.

Step 3

Heat 150 ml of olive oil over medium heat in a medium pan. As soon as it heats up, add one large tsp. of the pancake mixture and fry for about 30' -40' or until it turns coloured underneath. Turn it over and fry for another minute. As soon as it turns golden, put it on absorbent paper. Repeat the same process until the mixture is finished.

Step 4

Divide the pancakes between two plates, place a poached egg on top, and serve cubes of feta, cherry tomatoes with chopped mint, a little olive oil, and crispy pumpkin on the side.

Fanis Maikandis is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Baked omelette with country sausage, feta cheese, onion and peppers.