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Preheat oven to 450°. Place butter in a 9 inch pie plate, melt in preheated oven while preparing batter. Beat eggs, milk, flour, sugar and salt until smooth. Pour pancake batter into hot pie plate. Bake 8 minutes, reduce heat to 375° and bake an additional 8 minutes or until golden brown. While pancake shell is baking prepare creamed eggs. Cook bacon until crisp, remove from skillet, drain and crumble. Remove drippings from skillet and measure, adding butter, if necessary, to make 1/4 cup. Return fat to skillet. Stir in flour, salt and pepper to make a smooth paste. Add milk all at once and cook, stirring constantly, until mixture boils and is smooth and thickened. Add sliced eggs, green onion and all but 2 tablespoon of the bacon. To serve: cut pancake shell into wedges and place on individual serving plates. Ladle creamed eggs over shell wedges and sprinkle with reserved bacon. Spoon extra sauce open top.
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