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The Gorings soft poached eggs with sweetcorn pancake and crispy pancetta

The Goring’s soft poached eggs, sweetcorn pancake and crispy pancetta

The Goring's head chef Shay Cooper's recipe for soft poached egg served on a sweetcorn pancake and crispy pancetta. 




10 mins


5 mins

Average: 4 (3 votes)


  • 5 large British Lion eggs
  • 150g sweetcorn kernels
  • 30g strong flour
  • A pinch of chopped chives
  • A pinch of salt and pepper
  • A drizzle of rapeseed oil for frying
  • 300ml vinegar
  • 6 slices of thick cut pancetta


  1. To make the sweetcorn pancake, mix the sweetcorn, egg, flour, salt, pepper and chives together in a bowl and blend until smooth with a hand blender.
  2. Gently heat a non-stick pan, add a little rapeseed oil, and spoon in the pancake batter, one tablespoon at a time, to make a small pancake.
  3. Gently cook the pancake for approximately one minute each side until fully cooked through and golden brown. Place the pancake to one side and repeat to make a second one.
  4. To poach the eggs, fill a large deep pan with water and a splash of vinegar and bring to a rapid boil.
  5. Crack each egg into an individual small bowl.
  6. When the water comes to a boil, add in the eggs one at a time, letting them sink down to the bottom of the pan, they should form a teardrop shape.
  7. Turn the pan down to a simmer and cook the eggs for three minutes for a runny yolk or five minutes for a harder yolk. Remove each egg with a slotted spoon and drain on a kitchen towel.
  8. To cook the pancetta, place the pancetta slices under a hot grill for x minutes or until crisped to your liking.
  9. To serve, place one pancake on each plate, top with a poached egg and three slices of crispy pancetta.