Layers of scrambled eggs, bacon, and potatoes nestled between pancakes, crowned with whipped cream and fruit, make this breakfast not only fun to eat but also a beautiful and memorable display.
Serves 4 to 6
Four cooked 8- inch pancakes
•1 ½ cups roasted Skillet Potatoes (page 39) cut into 1- inch cubes
•½ pound bacon, cooked
•1 ½ cups Perfect Scrambled eggs (page 36)
•1 cup lightly sweetened whipped cream
•1 cup chopped fresh fruit
•Fresh mint sprigs, for garnish
Place a pancake on a plate or serving platter. Add the roasted potatoes, spreading them out to the edge of the pancake. Stack another pancake, followed by a layer of the bacon. Add a third pancake and then a layer of scrambled eggs. Add the final pancake and top it off with the whipped cream, fresh fruit, and mint sprigs.
Just for fun: Make mini individual breakfast cakes using waffles for the layers.