Pancake Eggs

Ingredients 

• 1 cup refined flour (maida)
• 5 eggs
• Salt to taste
• 1 teaspoon baking powder
• ½ cup milk
• 2 tablespoons oil + for cooking
• 1 medium onion
• 200 grams boneless chicken cut into strips
• 2 green chillies, finely chopped
• 1 medium green capsicum, cut into strips
• 1 tablespoon + 1 teaspoon red chilli sauce
• 100 grams of processed cheese
• 1 cup mixed lettuce leaves torn
• ½ tablespoon olive oil
• 1 teaspoon crushed red chillies

Method

1. Put flour in a bowl, add salt and baking powder and mix well. Add ½ cup milk, 1 tbsp oil and 1 egg and mix well. Add remaining milk and whisk well to make a lump-free batter. Add ½ cup water and whisk well. Rest the batter for a while.
2. Heat 1 tbsp oil in a non-stick pan, add onion and sauté for 1 minute. Add chicken, salt and green chillies, mix and sauté for 2-3 minutes.
3. Add capsicum and 1 tbsp red chilli sauce. Mix, cover and cook till the chicken is fully done.
4. For each pancake, heat some oil in another non-stick pan. Pour a ladleful of batter into it and spread it into a pancake. Let the underside cook.
5. Break an egg into a bowl.
6. Flip the pancake and let the other side cook. Flip once again and place a portion of the cooked chicken mixture in the centre.
7. Cut cheese into slices and place 2-3 slices on each pancake. Bring the edges together and fold. Drizzle some oil on the edges and cook for 2-3 minutes.
8. To make salad, put lettuce leaves, olive oil and 1 tsp chilli sauce in a bowl and toss.
9. Transfer the stuffed pancake to a serving plate.
10. Heat 1 tsp oil in a third non-stick pan. Slide in the egg, sprinkle salt and ¼ tsp crushed red chilli on it and cook sunny-side up. Prepare the remaining eggs similarly.
11. Place a little salad on each stuffed pancake, top with the fried sunny-side up egg and serve immediately.

Nutrition Info