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This gluten-free breakfast dish will leave you wanting for more. The mix of peas, cheese and eggs all fall together perfect and create the perfect brunch.

Smashed Pea Pancakes with Poached Eggs

serving time4


  • 125 grams cornflour

  • ¼ teaspoon gluten free baking powder

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 eggs

  • 300 grams fresh peas or frozen baby peas

  • 20 grams/small handful mint leaves, roughly chopped

  • 3 spring onions, sliced

  • 2 tablespoons olive oil, for frying

  • 4 freshly poached eggs

  • 40 grams feta, crumbled

  • 2 spring onions, sliced

  • Small handful fresh coriander

  • Small handful fresh mint

  • 1 teaspoon olive oil

  • Pinch salt and pepper

  • Chilli oil


  1. Put the cornflour, baking powder, salt and pepper into a bowl and mix together. Add the eggs, one at a time, mixing well to avoid any lumps. Then add the peas, mint leaves and chopped spring onion and mix through.

  2. Preheat the oven to 100C / 80C fan. Add the olive oil to a large frying pan over a medium-low heat. Add large spoonfuls of the pea batter, letting them cook for 3-4 minutes each side, until light golden brown and cooked through. You’ll need to cook them in batches so keep them warm on a tray in the preheated oven.

  3. While the fritters are cooking, poach the eggs and roughly chop the mint and coriander. Put the herbs into a small bowl with the spring onion, olive oil, salt and pepper - mix gently just to dress the leaves.

  4. Serve two fritters per person, topped with a poached egg, crumbled feta, a big spoonful of herb salad and a generous drizzle of chilli oil.

Smashed Pea Pancakes with Poached Eggs




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