Italian cuisine · Breakfast & Eggs

Poached Eggs on Pea Purée

Poached eggs on a velvety pea purée with mint, lemon and toasted white bread.

Ingredients · for 2 servings

• 4 eggs
• 400 g peas (frozen)
• 1 shallot
• 250 ml vegetable stock
• 1/2 bunch mint
• 30 g butter
• 2 tbsp white wine vinegar
• 1 organic lemon
• 1 rustic white loaf
• Salt, pepper

Instructions

1. Finely dice the shallot and sauté in the butter over low heat for 4 min. until translucent, without letting it color.
2. Add the peas, pour in the vegetable stock and simmer uncovered for 6–8 min. until the peas are soft but still bright green.
3. Add half the mint leaves and purée everything very finely with an immersion blender, then season with salt, pepper and lemon zest and keep warm.
4. Bring 1.5 l water with the white wine vinegar to just below a boil in a wide pot – it should only just tremble – and stir with a spoon to create a whirlpool.
5. Crack the eggs one at a time into a cup, slide them one by one into the whirlpool and poach for 3 min. each until the white is set around it and the yolk is soft; lift out with a slotted spoon.
6. Spoon the pea purée onto deep plates, place two eggs on top of each, sprinkle with pepper, the remaining mint and lemon zest, and serve with toasted white bread.