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The Ultimate Breakfast Pan “Cake” Recipe

Courtesy of Alice Currah/William Morrow

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.

This recipe is excerpted from Savory Sweet Life by Alice Currah. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022. 

Mom of three Alice Currah blogs at Sweet Savory Life.

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