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Pea Pancakes and Poached Egg

Pea Pancakes and Poached Egg

Brought to you by: London Restaurant Festival
    4 serving

Prep time:

Cook time:

Serves: 4

'At home I like to serve it with a quenelle shaped dollop of Boursin cheese', is chef Bruno Loubet's advice for serving this anytime - breakfast, lunch or dinner - recipe.
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  • 350g frozen small peas
  • 2 tbsp cornflour
  • 5 eggs, 1 reserved for the pancake
  • 100ml balsamic vinegar
  • 2 tbsp chives, chopped
  • 4 tbsp white wine vinegar
  • 4 tbsp extra virgin olive oil
  • 100g pea shoots


Step 1

Cook the peas in boiling salted water for a few minutes, then drain in a colander. Place the peas in a food processor, add the cornflour, eggs and seasoning and process to make a puree.

Step 2

Using a spoon make little round pancakes (about 8mm thick) with the puree. Heat up a non-stick frying pan with a film of olive oil and butter. When the butter is foamy, cook the pancakes on both sides and then place on an oven dish.

Step 3

For the eggs, heat a pan with water, salt and white vinegar. Have a tray with a hot damp cloth on the side. Break your eggs gently in little cups (coffee for example) then slowly pour the eggs in the simmering water, letting them slide onto the side of the pan (it will only take a minute to cook them). Remove them gently with a draining spoon and place onto a damp cloth.

Step 4

Reheat he pancake in the oven at 120C for 1 minute and then place on the middle of the place with the poached egg over it. Heat the balsamic vinegar in a saucepan until it reduces to a syrup.

Step 5

Drizzle the balsamic syrup ad some olive oil over the pancake. Sprinkle with chives and pea shoots.

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