Peas with Mint and Soft Poached Eggs
Here, I have gone to a poached eggs, and I amped up the flavor by adding some fresh mint. Feel free to swap out the green peas for snap peas or pea sprouts if you like. When the yolk breaks, the dish goes from great to stellar in seconds.
2 cups shelled fresh green peas
¼ cup distilled white vinegar
1 tablespoon fine sea salt
1 tablespoon lemon juice plus grated zest and juice of 1 lemon
8 organic cage-free eggs
3 tablespoons olive oil
1 celery rib, thinly sliced crosswise on the diagonal
1 small yellow onion, finely diced
2 garlic cloves, smashed and finely chopped
½ cup hand-torn fresh mint leaves
2 heirloom tomatoes or medium vine-ripened tomatoes, coarsely chopped
Salt and freshly ground black pepper
Bring a large pot of water to a boil over medium-high heat. Blanch the peas in the boiling water until they turn bright green, about 25 seconds. Drain in a colander and run them under cold water for 30 seconds to stop the cooking. Set aside. In a large saucepan, combine 4 cups of water with the vinegar, salt, and 1 tablespoon of the lemon juice. Bring the mixture to a rapid simmer over medium-high heat. Crack the eggs on the side of the pan and gently slip them into the water. Let the eggs settle into the liquid and cook until coagulated, about 3 minutes. Using a slotted spoon, transfer the cooked eggs to a shallow plate. In a large skillet, heat the oil over medium-high heat. Add the celery, onion, and garlic and cook until translucent, 2 to 3 minutes. Add the mint, tomatoes, and blanched peas. Season to taste with salt and pepper and sprinkle with the lemon zest and juice. Toss well to combine. Divide the pea mixture among 4 plates and top with 2 poached eggs per serving.
PER SERVING: 320 calories, 17 g protein, 19 g carbohydrates,19 g total fat (4 g saturated), 360 mg cholesterol, 5 g fiber, 480 mg sodium
This I have made and it is really good, I did mine for lunch.
