Savory pancakes with an eggy surprise. This recipe makes 8-10 pancakes and can serve from 2-4 people.
If using jarred sun-dried tomatoes, which are usually preserved in olive or sunflower oil, drain them first and tap with a paper towel before chopping.
On making a good FRIED EGG:
The secret to a perfect crispy fried egg is a very hot greased pan. Don’t drop in an egg until you are sure it’s hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it’ll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren’t runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don’t want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving.
If you want to spice things up, add a dash of Tabasco or other hot sauce to your egg.