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Savory pancakes with a fried egg and spinach

Savory pancakes with sun-dried tomatoes and herbs that make a great breakfast. Topped with a crispy egg, these are so satisfying to eat.
Prep 10 minutes
Cook 30 minutes
Total Time 40 minutes
Servings 2

Ingredients 
US | M

Pancakes
  • 1 large egg
  • 1/3 cup sour cream
  • 1 cup milk
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 sun dried tomatoes finely chopped
  • 3 tablespoons fresh chopped parsley
  • oil or butter for greasing the pan
Eggs
  • 1 tablespoon oil
  • 2 large eggs
  • freshly ground pepper to taste
  • salt to taste

Instructions

  • First make the pancakes: Beat egg with sour cream and milk. Top with flour, baking soda and salt. Whisk until incorporated, then fold in tomatoes and parsley.
  • Warm a non stick skillet over medium-high heat. Add a few drops of oil or some butter, then ladle in about 1/4 cup (60 ml) of batter per pancake.
  • Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so. Continue with the rest of the batter. Transfer the pancakes on a plate and cover them with aluminum foil as you bake the rest.
  • To make the eggs, reheat the pan over high heat and grease it with oil. When it's really hot, crack in the eggs close to the bottom of the pan.
  • Let the eggs cook until the edges are crispy and the egg white is cooked, but the yolk remains sunny.
  • Divide the pancakes between two plates and top with crispy egg. Season with salt and pepper to taste. If desired, add some baby spinach too.

Notes

The secret to a perfect crispy fried egg is a hot greased pan. Don't drop in an egg until you are sure it's hot enough. 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.