Soft poached eggs, sweetcorn pancake and crispy pancetta

Soft poached eggs with sweetcorn pancake and crispy pancetta
  • Serves: 2
  • Prep: 10 mins
  • Cook: 5 mins

A recipe for soft poached eggs 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


  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.

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