Bruno Loubet's pea pancakes and poached eggs with balsamic syrup

Serves 4

For the pancakes:

• 350g small frozen peas
• 2 tbsp cornflour
• 1 egg
• 0 pepper
• 0 butter

For the poached eggs:

• 4 eggs
• 3 tbsp white wine vinegar
• 0 balsamic vinegar syrup
• 4 tbsp extra virgin olive oil
• 2 tbs chopped chives
• 100g pea shoots

Step 1
To make the pancakes, cook the peas in boiling salted water for a few minutes, then drain in a colander.

Step 2
Place the peas in a food processor, add the cornflour, whole egg and seasoning and process to make a purée.

Step 3
Using a spoon make little round pancakes (about 8mm thick) with the purée.

Step 4
Heat up a non-stick frying pan with a film of olive oil and the butter.

Step 5
When the butter is foamy, cook the pancakes on both sides and then place on an oven dish.

Step 6
To make the poached eggs, heat a pan with water, salt and the vinegar.

Step 7
Have a tray with a hot damp cloth on the side.

Step 8
Break eggs gently into little cups, then slowly pour eggs in the simmering water, letting them slide on to the side of the pan (it will only take a minute to cook).

Step 9
Remove them gently with a draining spoon and place on to the damp cloth.

Step 10
Reheat the pancakes in the oven at 110C/gas mark ¼ for 1 minute, then place on the middle of the plate with the poached egg over it.

Step 11
Heat the balsamic vinegar in a pan until it reduces to a syrup.

Step 12
Drizzle the syrup and some olive oil over the pancake.

Step 13
Sprinkle with chives and pea shoots.