Organic asparagus with pea pancakes, herb sabayon and poached eggs

Craving a creamy, eggy breakfast that’s kind on your waistline? Try these organic asparagus with pea pancakes, herb sabayon and poached eggs by Michelin-star-winning head chef Tom Aikens. This recipe was created as part of #OrganicUnboxed by Tom Aikens for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign.

Ingredients (serves 4)

For the pea pancakes:

250g organic peas

1 pinch salt

1 pinch caster sugar

10g cornflour

25g organic self-raising flour

½ tsp baking powder

2 organic eggs, separated

1 tsp caster sugar

3 organic spring onions, finely chopped

1 pinch chopped chervil

1 pinch chopped organic flat-leaf parsley

Salt and freshly ground organic black pepper

Organic olive oil, for frying

For the asparagus:

20 organic asparagus spears, trimmed and bases peeled

Organic olive oil

Salt and freshly ground organic black pepper

For the herb sabayon:

1 organic egg

2 organic egg yolks

50ml organic vegetable stock

½ organic lemon

100g clarified butter

1 pinch chopped chervil

1 pinch chopped chives

1 pinch of chopped organic flat-leaf parsley

Salt and freshly ground organic black pepper

For the poached eggs:

8 organic eggs

Organic white wine vinegar

Salt and freshly ground organic black pepper

Method

Start by making the pea pancake batter. Blanch the peas for two minutes in a pan of boiling water with a pinch of salt and pinch of caster sugar. Drain and tip the peas into a food processor or blender. Sieve together the cornflour, self-raising flour and baking powder then add this to the food processor along with the egg yolks, a teaspoon of sugar and some seasoning. Blend everything together to make a thick green purée. Place the egg whites into a large mixing bowl and whisk together with a pinch of salt until light and airy. Gently fold in the pea purée, then stir through the chopped spring onions and herbs, adjusting the seasoning to taste. Preheat the oven to 170°C/gas mark 3½. You can either cook the pancakes one at a time in a single blini pan, or use several pans at once. Alternatively, the pancakes could be cooked by the spoonful in one large pan. Lightly oil the blini pan and spoon in the batter to create a thick pancake. Cook over a medium heat for a few minutes to set the base then transfer to the oven to finish cooking for another five minutes. Repeat so that you have four pancakes then keep warm until ready to serve. For the asparagus, bring a large pan of salted water to the boil over a medium heat. Place the asparagus in the pan of boiling water to cook for two to three minutes, or until tender. Meanwhile, for the sabayon, place the egg and yolks in a mixing bowl along with the stock and zest and juice of half a lemon. Bring a large pan of salted water to the boil and cook the asparagus for a few minutes or until tender (this will depend on the thickness of the stalks). Place the sabayon bowl over the pan (making sure that it doesn’t touch the water) and start whisking over the heat to create a light and airy mixture. When fluffy, remove from the heat and slowly whisk in the clarified butter to create a thick sauce. Stir through the chopped herbs and season to taste. Drain the cooked asparagus, pat dry and season with a little oil, salt and pepper. To poach the eggs bring a large pan of fresh water to a simmer and stir in a little white wine vinegar to help the eggs set. Gently swirl the water to create a whirlpool effect and crack in the eggs (it can help to break the eggs into small cups first, then tip gently into the water). Allow to cook for three to four minutes until just set, then drain and season to taste.To serve, place a warm pea pancake on each plate, followed by two poached eggs and five spears of asparagus. Top with a generous spoonful of the herb sabayon.

Recipe courtesy of greatbritishchefs.com