From Christmas dinner to Sunday brunch, Asparagus-Spinach Pancakes are most versatile. This dish is a snap to make since it uses leftovers as its base.
- On a griddle or in a large skillet fry bacon over low heat. On the same griddle or large skillet, reheat the pancakes using a little bit of the bacon grease.
- Over medium heat fry eggs (one per serving) in a little bit of butter. Season with salt and pepper.
- Layer the dish starting with two reheated pancakes, three slices of bacon, one egg and top with a drizzle of Hollandaise Sauce.