Recipe for egg pancake with pulled pork
Sometimes lunch needs to be quick, but at the same time satisfying and, not least, delicious! And then a tasty egg pancake with pulled pork and avocado is just perfect.
We often have pulled pork in the freezer because we always make it in large portions – so it’s easy to pull out during the week, either for lunch or dinner.
Egg pancake is generally a super-simple way to get a good, solid lunch while also, for example, cleaning out the fridge a bit.
An egg pancake can be filled with anything your heart desires – or whatever the fridge allows on that particular day!
Servings: person
Egg Pancake with Pulled Pork
Ingredients
- 2 Egg
- Salt to taste
- Pepper from grinder – to taste
- Onion Powder to taste
- Garlic Powder to taste
- Oil neutral tasting – for frying
- Pulled Pork
- Avocado half
Instructions
Egg Pancake
- Take a bowl.
- Crack the two eggs into the bowl.
- Add all the spices. It’s always a matter of taste, so experiment a bit.
- Whisk everything together in the bowl. If you’re unsure about the amount of spices, it’s okay to dip a pinky finger into the raw egg mixture to check the taste.
- Take a medium-sized pan and place it on the stove.
- Turn the stove on to medium heat and add 1 tablespoon of oil to the pan.
- Pour the egg mixture into the pan before it gets too hot.
- Let the egg pancake cook until it becomes a thick, delicious pancake. Occasionally lift the edges of the pancake so any uncooked egg can flow underneath to cook.
- Flip the pancake when the top is starting to set.
- Cook the egg pancake on the other side.
- Remove the finished egg pancake from the pan. You may keep it warm in a bit of foil if you like.
- Whether we make our pulled pork in the oven, or if it’s sous vide pulled pork, one thing always stands out: We make large portions.
- Then I pack the meat into bags with about 300 grams each, and they go into the freezer. When I know we’re having pulled pork for dinner, I simply take a bag out of the freezer in the morning and let it thaw in the fridge. In the afternoon, when I get home, I take the bag out of the fridge and put it on the kitchen counter, so the meat is ready to use in the evening.
- Halve the avocado.
- Use the knife to make 5-6 longitudinal cuts in the avocado (depending on the size of your avocado, but about 1 centimeter wide). Only cut through the fruit’s flesh, avoiding the skin.
- Take a tablespoon and scoop out the avocado in one motion.
- Place the egg pancake on a plate.
- Place the avocado slices on one half of the egg pancake.
- Add the fried pulled pork on top of the avocado.
- Fold the other half of the egg pancake over the meat.
- Serve.
- Before dinner, it just needs to be warmed up a bit – and preferably with a little crust too, at least if you ask me 🙂
- Find a suitably sized pan.
- Place the pan on the stove, turn up to full heat, and add oil to the pan.
- Add pulled pork and 1-2 tablespoons of BBQ sauce to the smoking hot pan. The barbecue sauce gives the meat a delicious caramelization!
- Let the meat cook for 2 to 3 minutes on each side.
- Your pulled pork is now ready.