Wed, 15 April 2026
Poached Eggs with Spring Peas Cream
INGREDIENTS:
Method:
1. For the Pea puree’, bring a pot of water to the boil.
2. Add the salt and cook the peas for 3-4 minutes; in a pot over medium heat.
3. Gently cook the chopped spring onions and mint.
4. Take the peas out of the boiling water.
5. Add some of the cooking water, let cook together for 3 minutes and puree’ good in a blender; better to add water a bit at the time not to make it too loose….
6. Once ready, pass through a strainer in a container.
7. Toast the diced sourdough in the oven for 5-6 minutes at 180C.
To poach the eggs:
8. Bring the water to a good simmer, crack the egg on the side of the pot and let it drop at the centre of the boiling water, let it cook 2 minutes (2 minutes would be a Soft egg, 3 minutes, Medium and over 5minutes, Hard).
9. With two spoons, take the egg out and shape it, by cutting off the tail of the egg.
10. Once you have all ready, warm up the puree, put it at the centre of the plate, 2 poached eggs in the middle, and around the crutons; grate lemon zest first and Grana Padano after over the croutons and puree’, garnish with some of the smaller mint leaves.
