20-20-20 Challenge. Recipe Nº 20- Brunch and a Giant Pancake

I could not end this challenge without registering the gastronomic contribution of my times in England. On lazy Sundays, and after morning hikes and runs, we love making an English breakfast. Its never too late for a brunch!

From my times in England, the first country where I lived outside of Portugal, two gastronomic memories stand out among many others: fish and chips and the English breakfast or brunch. For this challenge of 20 minutes and less than 20 euros, we ended up with this proposal for a quick meal, caloric enough to be the only meal of the day and give the moms and dads who cook with a lot of love and affection, a break.

Here is the recipe and photos of my variations of this English classic. I always add fruit and accompany it with the evil pancakes or lettuce leaves, serving as an egg wrap, when willpower allows me to. We also prepare the giant and sweet version of the Yorkshire pudding, also known as baby Dutch. Here is the recipe.

Given that this is the last of the 20 posts that comprise this challenge, let me say goodbye to you by saying that I really enjoyed doing this challenge. I appreciate that you are on that side. I take this opportunity to tell you that I am preparing other topics and challenges that will allow us to travel with recipes. Recipes that I will always share, for the simple and only pleasure of having you sitting at my table here at home.

Ingredients- 4/5 people

Brunch

• 6-8 eggs

• 5-6 bacon slices

• 2 avocado

• Letuce

• Coconut oil

Baby Dutch

1/2 cup flour

1/2 cup milk

2 eggs

2 tablespoons of sugar

1 pinch of salt

Powdered sugar to decorate

Preparation

Eggs and their consistency are up to one-s preference. However, there is a very important rule, for any preference: do not overcook the eggs! the desired outcome when preparing an omelet, is a layer on the outside serving as a bed for juicy, moist eggs on the inside.

An omelet is not only quick and easy to make, but also a model of economical cuisine and reuse.

Any leftovers go up to a new level when placed inside an omelet; from leftover meat, to leftover cooked vegetables combined with a little cheese and folded into eggs present a much happier meal than a bowl of vegetables reheated at random in the microwave!

I make eggs bundles moist inside and soft and runny on the outside.

The secret is, the timing and we can't be distracted by anything else when preparing these delicate egg classic dish.

Brunch

1. Place the bacon in a nonstick and previously heated pan

2. Let it fry and turn frequently

3. When golden to taste, set aside

4. Start by whisking the eggs in a bowl, but only until the white and yolk are incorporated

5. It is important not to whisk excessively!

6. Place in a preheated and greased skillet . Never start an omelet in a cold frying pan!

7. As the eggs cook, the edges are lifted from the sides of the skillet with a spatula so that the portion of the still-liquid eggs flows underneath.

8. When the eggs are almost firm, (3 minutes) the filling is added and the omelet is folded in half, instead of rolled.

1. Remove, decorate fruit and salad of your choice!

Try it! You will love it!

Baby Dutch

This large, fluffy pancake is great for brunch, lunch and dessert at any time of the year. And everything happens in about five minutes: Didn't I say it was fast?

1. Preheat the oven to to 200º. It needs 20 minutes to do its magic.

2. Place all of the ingredients in the robot, mixer or blender and whisk well

3. Place the mixture in a frying pan heated with butter and in the oven.

4. Twenty minutes later remove and let it cool down

5. Drizzle with powdered sugar and fruit of your choice

@asdicasdapopi

As we are a family of five, this version of giant pancake is perfect for us. Faster than making pancakes one by one.