Sunday, 26 September 2010

Corned Beef & Egg Pancake

This is a breakfast concocted by my sister Mariam, when we were designing our breakfast menu for Cafe Dania. The corned beef, intertwined between an unbeaten egg with the crunch of sauteed onions....a totally satisfying protein combination that will leave you fulfilled all day.


  • 1 tbsp oil
  • 1/2 onion. chopped
  • 1/2 can corned beef
  • 1 egg


1. Heat the oil in an egg pan.
2. Sautee' the onion for 1 minute.
3. Scoop the corned beef into the pan & mix it into the onions.
4. Cook & combine till the corned beef softens.
5. Create a crater & break an egg in the center.
6. Cook covered for about 1 minute. You can serve it immediately if you like the egg being sunny side up.
7. If you prefer it to be cooked on both sides, you can flip the pancake over. If you have 2 egg pans, just flip the upper side of the pancake onto the base of the 2nd heated egg pan.
8.Drizzle a few drops of oil at the sides of the pancake to discourage it from sticking to the pan.
9.I love the outer skin of the pancake to be slightly crunchy, so I have the fire slightly on the high side.
10. Serve with a slice of bread. Enjoy while hot..

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authorMarina Mustafa. Author of ten cookbooks.

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