Peas pancakes with poached eggs

Very good in summer as a light food from fresh peas, spicy enough and warm for winter. All-seasons recipe. I like this dish for its colours.

Ingredients (serves 4):

pancakes:

• 350 g frozen peas
• 2 tbsp corn flour
• 1 egg
• salt, pepper
• olive oil

eggs:

• 4 large eggs
• 3 tbsp white vinegar
• 4 tbsp olive oil
• 3 tbsp of chopped spring onions

Procedure:

1. Boil the peas in a bit salty water for 2-4 minutes. Drain.
2. Preheat an oven for 100 C.
3. In the bowl mix peas, corn flour, an egg, salt and pepper to taste - blend until smooth.
4. Heat the frying pan, add olive oil. Shape a pancake with the help of a spoon, 5-8 mm thick. Place it in the frying pan and fry from both sides. When done - put in the tray and leave in the oven for 2 minutes before serving.
5. Make water to boil in a pot, add vinegar and salt. Break eggs into cups, whisk the water and carefully place an egg into the water in the middle of a pot, boil for 2 minutes. If you are a newbie in making poached eggs, I recommend to do one egg at a time. After you take an egg out, put it onto a paper towel to drain a bit. 
6. Serving. After you warm the pancakes up, place them into individual plates with an egg on top. Sprinkle with a small drop of balsamic vinegar and olive oil. Garnish with spring onions.

Estimated preparation time: 15 min

Estimated cooking time: 20 min

Notes: in winter could be hard to get spring onions. Just take a small jar, fill it with water, and put an onion on top, so its roots touch the water. After a few days, you will have a perfect garnishing spring onions.