Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes

• 250g rindless bacon
• 250g mushrooms
• 1 bunch spring onions, chopped
• 200g cherry tomatoes
• handful baby spinach leaves
• 1-2 avocados
• 8 eggs, beaten

1 Fry the bacon in a pan until crisp, remove and then brown the mushrooms in the same pan. Add the spring onions, spinach and tomatoes, and fry for a few minutes more until the tomatoes have burst open and the spinach has wilted. Spoon the bacon into the mixture and keep warm.
2 Heat a small non-stick pan over a hot plate. Add a little of the beaten egg to the pan, tilting it to spread the egg evenly just as you would a pancake. Cook for 30 seconds until golden brown and flip over to fry for a few seconds more. Repeat with all the pancakes. Divide the bacon filling among the pancakes and serve with chopped avocado.

Words and image: Home magazine