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Poached Egg-Topped Savory Protein Pancakes

This dish is a hearty, comforting way to elevate your breakfast or brunch game. Golden, fluffy, and infused with herbs and spices—perfectly balanced to complement the rich, velvety poached egg nestled on top.

Ingredients

  • 4 slices Our Family® Turkey Bacon, chopped
  • 1 cup Our Family® Buttermilk Protein Pancake Mix
  • 1/2 cup Our Family® Shredded Mild Cheddar Cheese
  • 1/4 cup sliced green onions plus additional for garnish (optional)
  • Our Family® Canola Oil No Stick Cooking Spray
  • 1 tablespoon Our Family® Distilled White Vinegar
  • 4 Our Family® Cage Free Large White Eggs
  • Prepared hollandaise sauce, halved cherry tomatoes and/or sliced avocado for serving (optional)

 

 

Approximate nutritional values per serving (1 pancake, 1 poached egg): 273 Calories, 13g Fat, 5g Saturated Fat, 219mg Cholesterol, 552mg Sodium, 20g Carbohydrates, 2g Fiber, 4g Sugars, 2g Added Sugars, 20g Protein

Directions

  1. In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate.
  2. In large bowl, whisk pancake mix, cheese, onions and 3/4 cup water; fold in bacon. Makes about 1 cup pancake mix.
  3. Heat griddle or large nonstick skillet over medium heat; spray lightly with cooking spray. In batches, if necessary, pour 1/4 cup batter per pancake onto griddle; cook 2 minutes or until air bubbles develop and underside is an even, golden color. Flip pancakes; cook 2 minutes or until bottoms are golden brown. Makes 4 pancakes.
  4. Fill large, high-sided skillet halfway with water. Add vinegar; heat to a boil over high heat. Carefully crack eggs, 1 at a time, into small cup; slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid; remove from heat and let stand 3 minutes or until egg whites are cooked through and yolks are slightly soft or until desired doneness. Makes 4 poached eggs.
  5. Serve poached eggs over pancakes; garnish with onions, drizzle with hollandaise and top with tomatoes and/or avocado, if desired.
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