A Recipe by Bruno Loubet

‘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. The recipe is taken from Bruno’s latest book Mange Tout which he published earlier this year in June with Ebury Press.

Chef Bruno Loubet's profile


Serves 4

350g of frozen small peas

2tbs of cornflour

Salt and pepper

1 whole egg

Butter (optional)

100ml Balsamic vinegar

4 eggs

2tbs of chopped chives

3tbs of white wine vinegar

4tbs of extra virgin olive oil

100g of pea shoots


For the pancakes

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.

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

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 the damp cloth.