Christmas Morning Breakfast

**Merry Christmas Everyone!!**

Let's start the day with this hearty breakfast on this Christmas morning!!

Homemade Soymilk/Tomato Juice

Banana Pancakes with Crispy Bacon & Syrup

Gordon Ramsay's Scrambled Egg

Strawberry & Kiwi

Fluffy and moist banana pancakes top with grilled crispy bacon and sweet maple syrup

Recipe source : Good Food Mag Apr 2013
Banana Pancakes with Crispy Bacon & Syrup
Ingredient (4 servings)

• 8 rashers streaky bacon
• 140gm self-raising flour
• 1 tsp baking powder
• 2 tbsp light brown sugar
• 2 ripe bananas, 1 mashed, 1 thinly sliced
• 2 large eggs
• 25gm melted butter
• 125ml milk
• Maple syrup

Method

1. Heat grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill, leave the tray inside to keep warm.
2. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed bananas, eggs, butter and milk. Whisk to a smooth batter.
3. Heat a little butter in a frying pan. Ladle in small dollops of the pancake batter, put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. Flip the pancakes over and cook for another 1 min, until puff up and golden.
4. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

This is the best scrambled eggs I've ever made! It is real creamy and soft!

Watch youtube on Gordon Ramsay's Scrambled Egg 

Ingredient (4 servings)

• 6 eggs
• 25gm butter, cold and cubed
• 1 tbsp creme fraiche (I replaced with milk)
• freshly ground black pepper
• chopped chives
• salt to taste

Method

1. Break eggs into a pan and add the butter.
2. Turn on the stove and place the pan over. Using a spatula, stir the egg mixture until it thickens up slightly, remove pan from heat and continue stirring.
3. Repeat the process (on and off from the stove) 3-4 times until the scrambled egg are creamy and fluffy. Mix in creme fraiche, season with salt and pepper and fold in chopped chives.

I am submitting this post to  Cook Your Books #7 hosted by Joyce of Kitchen Flavours