#Foodtalk :Pancakes And Eggs

So, it's a Monday morning. How about starting it out with an indeed fulfilling and nutritious food breakfast before you step out to school or work. Thought about pancakes and eggs? You could try the recipe below; 

For a serving for four, try
Ingredients :
25ml extra-virgin olive oil
1 large mild green chilli, de-seeded and finely sliced
25ml sunflower oil
4 medium eggs
400g canned chopped tomatoes
1tsp sugar
For the pancakes
100g plain flour
1 large egg
300ml milk
25g butter, melted,

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. 

Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. 

Whisk in the rest of the milk until you have the right consistency.

Add teaspoons of the melted butter to a small frying pan and heat over a medium heat.

 Fry the pancake batter, 2 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

Place the sugar, chopped tomatoes and seasoning in a small saucepan and bring to a simmer over a medium heat for 3-4 minutes.

Meanwhile, heat the sunflower oil in a large frying pan over a moderate heat and fry the eggs, in batches if necessary.

Arrange a few pancakes on each serving plate, then top each with a fried egg, a couple of generous tablespoons of the tomatoes 
And you're good to go. I think I'll have this for breakfast too. You need to try it, you gonna love it. 
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