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- Poached egg on pea puree
Poached egg on pea puree
Nutrition facts per serving:
- Energy in kcal about 375
- Fat about 24g
- Carbohydrates about 18g
- Protein about 18g
This is needed
This is needed
for 4 people
Pea puree
- 1 tbsp butter
- 1 onions, finely chopped
- 1 garlic clove, squeezed
- 500 g frozen peas, slightly defrosted
- 2.5 dl vegetable bouillon
- 2 tbsp butter
- salt and pepper to taste
To poach the eggs
- 1.5 litres water
- 1 dl white wine vinegar
- 4 fresh egg
To serve
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- 0.5 bunch flat-leaf parsley, torn into pieces
- 0.5 bunch chervil, torn into pieces
- 1 tbsp lemon juice
- 4 sprigs dill, torn into pieces
- 1 tbsp olive oil
- salt and pepper to taste
- 50 g almond, roasted, roughly chopped
And that's how it's done
And that's how it's done
Pea puree
Heat the butter in a pan. Briefly sauté the onion and garlic. Add the peas and cook for approx. 3 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Add the butter, puree, season, cover and keep warm.
To poach the eggs
Bring the water to the boil with the vinegar. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain.
To serve
Serve the pea puree on plates or in small bowls. Add the eggs and garnish with the herbs. Combine the lemon juice and oil, season, drizzle on top, sprinkle with almonds.
