Bacon, Poached Egg and Grilled Tomato with Mustard Pancakes

Bacon, Poached Egg & Grilled Tomato with Mustard pancakes.

2 rashers of thin sliced back bacon (trimmed)

1 tomato (halved)

black pepper

pinch dried herbs

2 eggs

For the Pancakes.

1½ oz plain white flour

½ teaspoon baking powder

1 egg separated

1 teaspoon whole grain mustard

3fl oz buttermilk or 3 oz natural yoghurt.

1. Sprinkle the Tomato halves with the dried herbs and black pepper and set aside.

2. To make the pancakes – sift the flour and baking powder into a bowl, add the egg yolk, buttermilk or yoghurt and mustard, mix to make a smooth, thick batter and set aside to rest

3. Whisk the egg whit to form stiff peaks and then fold into the batter.

4. Heat a large non-stick pan which has been wiped with some kitchen paper dipped in the oil. Drop 2 tablespoons of batter in the pan and cook for approx. 2 minutes until bubbles start to form on the top. Then turn them over cook the other side for 1 minute or until golden brown.

5. Keep the pancakes warm while you grill the bacon and tomato and poach the eggs.

6. Serve on a warm plate.