Cooking for Students Baked Eggs and Tropical Pancakes

Baked Eggs and Tropical Pancakes

Posted on August 13, 2014 by Laura Miele

Well I’m currently on a get fit for uni and next summer diet! But my great recipe is a breakfast meal, but i love it for dinner! Low fat, low gluten and tasty. My meal includes baked eggs, and tropical gluten free pancakes with a garnish of salad.

What’s in it?

Pizza Eggs:

  • 2 Eggs
  • Bacon
  • Cheese
  • Onion
  • Mushrooms

Tropical Pancakes:

  • 1 Egg
  • Flour
  • Milk
  • Dried Coconut
  • Banana
  • Apple
  • Nutmeg
  • Cinnamon
  • Vanilla Essence
  • Salt

*Alternative Savoury Pancake

  • Sun Dried Tomatoes
  • Red Pesto
  • Cheese
  • Herbs

How’s it made?

Firstly the eggs:

  1. Separate the egg whites from the yolk
  2. Beat the egg white fast and continuously for around 10 minutes until the mixture has gone hard and stiff with ‘peaks’ forming at the top.
  3. Fold in the array of fillings, grilled bacon, low fat cheddar, spring onion and mushrooms, but of course you could add other cheese such as mozzarella and sun-dried tomato chunks to create a ‘pizza style egg’.
  4. Pour the mixture onto a baking tray and bake for 2 minutes in the oven on a high heat.
  5. Remove from oven and pour in the yolk into the dipped section and bake again for 2/3 minutes.
  6. And there you have it 3D fry free egg’s – where the egg whites actually taste better than the yolk!

Next onto the tropical pancakes:

  1. Place a table spoon of flour (I use gluten-free) in a mixing bowl with a pinch of salt.
  2. Create a well in the flour and add the egg and approximately 200ml of milk (I use lactose free for extra health benefits).
  3. Whisk the mixture together until you have a smooth mix.
  4. Then you can add the coconut, mashed up banana, apple chunks, nutmeg, cinnamon and vanilla essence, these can be added in any measures to personal preference.
  5. Now heat an oiled frying pan over a moderate heat and add half the mixture.
  6. Leave to cook for 30 seconds, pouring any of the excess batter back into the mixing bowl, then turn and leave again to cook for a further 30 seconds.
  7. Repeat the process until all the batter is used.

This recipe can also swap its ‘tropical’ flavour for a savoury pancake by making the traditional simple pancake and adding sun dried tomatoes in the mixture or red pesto to create a red pancake, and top with cheese and herbs.

I added an avocado and tomato salad on the side, but it’s up to anyone who tries it!