A traditional 12-inch skillet may be used in place of the nonstick skillet; coat it lightly with vegetable oil spray before using. As an alternative to sugar and lemon juice, serve the pancake with maple syrup or one of our toppings

For the best results, be sure to use the freshest eggs possible. Cracking the eggs into a colander will rid them of any watery, loose whites and result in perfectly shaped poached eggs. This recipe can be used to cook from one to four eggs. To make two batches of eggs to serve all at once, transfer four cooked eggs directly to a large pot of 150-degree water and cover them. This will keep them warm for 15 minutes or so while you return the poaching water to a boil and cook the next batch. We like to serve these eggs on buttered toast or toasted and buttered English muffins or on salads made with assertively flavored greens.

Serve this sauce immediately over prepared asparagus or eggs Benedict.

For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days.
Sprinkling sugar on top of this cake creates a crackly-sweet crust once the cake has cooled. It will puff up during baking, but don’t worry. This is just air released by the cake batter getting trapped beneath the layer of melted sugar. It will settle once it cools.