Savoury Pancakes

This recipe is a quick and easy meal for lunch or supper.
Ingredients:
pancake batter
4 chopped green onions (or any other kind of onion)
12 - 15 smallish chopped cooked shrimp or use the canned ones if you don't have anything else
1/2 chopped pepper (doesn't really matter which colour) use hot ones if you like them
Italian seasoning to taste
Sour Cream

Method:
Make pancake batter your own or store bought, about 3/4 cup batter per serving
Add chopped ingredients and seasoning

I like to use a large cast iron pan. Heat for a few minutes low to med heat. Add a bit of oil to prevent sticking
Pour one portion of the mixture and cook as you would any other pancake. Flip once when the first side has browned.

Serve immediately with a dollop of sour cream on top
Yield: 3 - 4 pancakes

Note: You could probably substitute chopped, cooked chicken in place of the shrimp or use crab meat, lobster etc.
 Prep time about 5 - 10 minutes
Cook time - less than 5 minutes per serving

Egg Baskets

This is a quick and easy breakfast, lunch or lite supper idea. I served two per person.

sliced bread - 2 per person
eggs, one per bread slice
red pepper, chopped
green onion, chopped
cheese, crumbled or grated

Cut the crusts off bread slices. Flatten the bread slices with a rolling pin. Butter lightly on both sides.
I sprayed the muffin tin with canola oil to be extra certain they don't stick. Insert the bread slice into the muffin tin folding the edges slightly to make it fit.

Next I sprinkled some chopped red pepper and green onions and crumbled cheese (whatever kind you have or like) into the bottom of the cups. Crack an egg into each cup. Bake in a 350 degree oven for about 12 to 15 minutes depending on how soft you want the yolk.


 Note: Substitutions: scrambled eggs in place of a whole egg.
Try chopped ham, crumbled cooked bacon, cooked sausage or whatever choice you like as filling