Organic pea pancake, asparagus and poached eggs with a herb sabayon

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Perfect for an indulgent weekend brunch, light lunch or starter, this vibrant pea and asparagus recipe from Tom Aikens makes the most of seasonal organic produce, showing off verdant green vegetables and the wonderfully orange egg yolks. Fluffy pea pancakes are topped with simply cooked asparagus and poached eggs then served with a rich lemon and herb sabayon sauce. If you don't have a blini pan cook the pancakes in batches by spooning 10cm rounds of the pancake mixture into a large frying pan instead.

First published in 2016





  • 250g of peas, organic
  • 1 pinch of salt
  • 1 pinch of caster sugar



Herb sabayon

Poached eggs


  • Food processor
  • Blini pans


To make the pea pancakes, fill a pan with water and stir in the salt and caster sugar. Bring to the boil, add the peas and cook for 2 minutes. Drain in a colander and transfer to a food processor
  • 1 pinch of salt
  • 1 pinch of caster sugar
  • 250g of peas, organic
Sieve in the cornflour, self-raising flour and baking powder and add the egg yolks and sugar. Blitz to form a coarse purée, seasoning well with salt and pepper
In a separate bowl, whisk the egg whites with a pinch of salt until thick. Gently fold together with the pea mixture, the chopped spring onions and herbs until fully combined, then season to taste
Preheat the oven to 170°C/gas mark 3½
To cook the pancakes, pour a little oil into a blini pan or individual frying pan and place over a medium heat. Spoon in enough of the pancake mixture to fill the pan and cook for a few minutes until the base has just set. Remove the pan from the heat and transfer to the preheated oven for 5 minutes to cook through fully
  • olive oil, for frying
Turn the pancake out onto a plate and cover, keeping warm until required. Keeping the oven on, place the pan back over the heat and repeat the process with the remaining mixture, making 3 more pancakes and keeping each cooked pancake warm until ready to serve
  • olive oil, for frying
For the asparagus, bring a large pan of salted water to the boil over a medium heat. Meanwhile, add the whole egg, yolks and vegetable stock for the sabayon to a wide bowl. Grate in the zest of half a lemon and squeeze in about 10ml of juice
Place the asparagus in the pan of boiling water to cook for 2–3 minutes, or until tender. Meanwhile, place the bowl with the eggs over the pan to create a bain marie (the bowl should not touch the water) and start whisking together over the heat
When the sabayon mixture starts to become light and fluffy, remove from the heat and continue to whisk while gradually adding the clarified butter. When thickened and smooth mix through the chopped herbs and some seasoning
Remove the cooked asparagus from the water and pat dry. Dress the spears with a little olive oil and season generously with salt and pepper
Bring a large pan of fresh water to a gentle simmer over a medium-high heat. Add a splash of white wine vinegar to help the eggs solidify and swirl the water to create a vortex. Crack each egg into a small cup or ramekin, then quickly – but gently – tip in each egg to cook at the same time
  • 8 eggs, organic
  • white wine vinegar
Poach the eggs for 3–4 minutes, moving them around gently if they become stuck on the bottom of the pan. Once the white has just set but the yolk is still runny, remove with a slotted spoon and season with a little salt and pepper
To serve, place a pea pancake in the centre of each plate and top each with 2 poached eggs. Arrange the asparagus spears over the top of the eggs and spoon over the sabayon sauce
First published in 2016

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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