Is this breakfast for dinner or dinner for breakfast? So far I've had it for both! This recipe was inspired by my love for bagel egg and cheese sandwiches on a raisin bagel! Just taken up a notch. You'll find the sweet currants meld with the salty capricola while the runny yolk and avocado coats the pallet, with the greens adding a refreshing light bitterness and crunch.
“Warm sweet currant pancakes rubbed in roasted garlic infused olive oil, topped with a runny sunny side up egg, salty capricola, velvety avocado, and an arugula "salad" with toasted almonds and sunflower seeds!”
Prep Time: 15 minutes Total Time: 30 minutes Servings: 8 pancakes
1 cup dried currants
1 cup cottage cheese
1cup sour cream
5 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 tablespoon sugar
1 cup unbleached all-purpose flour
1/4 teaspoon salt
4 tablespoons butter for frying
2 tablespoons roasted garlic olive oil
8 large eggs, cooked sunny side up
4 ounces capricola, seared
2 avocado, thinly sliced
4 ounces agrula
1/4 cup toasted sunflower seeds
1/4 cup toasted almond
1. Soak the currants in warm water to rehydrate, about 3 minutes.
2. Drain the currants and combine them with the remaining ingredients. Cook them as you would any other pancake. After they've finished, lightly brush them with roasted garlic olive oil.
3. Top each pancake with a sunny side up egg, capricola, sliced avocado, arugula, and a sprinkle of almonds and sunflower seeds.