‘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.
350g of frozen small peas
2tbs of cornflour
Salt and pepper
1 whole egg
100ml Balsamic vinegar
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.