Poached Egg Pancake
The perfect breakfast fix that keeps you craving more with every bite. Poached Egg Pancake made using Rich’s Original Pancake for a fluffy base, paired with savory toppings, and finished with a rich, creamy cheese sauce made from Rich’s Double Cream for that irresistible touch of indulgence.
SERVES 1
DIFFICULTY Easy to Medium
Poached Egg
| 10g | Fresh Egg |
| 20g | Vinager |
| 400g | Water |
Cheese Sauce
| 50g | Mozzarella Cheese |
| 100g | Rich's Double Cream |
Assemble
| 4 pcs | Rich’s Original Pancake |
| 60g | Spinach |
| 50g | Chicken Ham |
| 50g | Cheese Sauce |
| 100g | Poached Egg |
| 2g | Black Pepper Coarse |
Poached Egg
- Boil water in a pot, then reduce to a gentle simmer.
- Add a splash of vinegar.
- Pour an egg into the pot
- Stir the water to create a gentle whirlpool, then gently slide the egg into the center.
- Poach for 2.5 to 3 minutes for a runny yolk.
- Remove with a slotted spoon and place on paper towel to drain.
Cheese Sauce
- Add in mozzarella cheese and Rich's Double Cream in a pan. Cook until the cheese melted and is ready to used.
Assemble
- Reheat defrosted Rich’s Original Pancake at 160°C for 3-4 mins. Place warmed pancakes onto the plate, layer with chicken ham, cheese sauce and torched it. Lastly top with poached eggs and black pepper. Optional to serve with spinach.
