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.
- 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
- 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.
- 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.
- 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.
- To poach the eggs, fill a large deep pan with water and a splash of vinegar and bring to a rapid boil.
- Crack each egg into an individual small bowl.
- 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.
- 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.
- To cook the pancetta, place the pancetta slices under a hot grill for x minutes or until crisped to your liking.
- To serve, place one pancake on each plate, top with a poached egg and three slices of crispy pancetta.