POACHED EGGS
|
|
4 eggs 1 cup sweet peas (fresh, frozen or canned) 4 bacon strips 1/3 red onion 1 tsp butter 1/2 cup microgreens S&P smoked paprika
|
|---|
DIRECTIONS
- If the peas are frozen, bring water to a boil in a saucepan. Place the sweet peas into the pot and simmer for about 3 min. If the peas are canned, drain the liquid. Slice the red onion into thin half moons and chop the bacon.
- Heat a cast iron pan over medium high heat. Add bacon. Cook, stirring often, until it starts to crisp, 2-3 min. Add red onions, sauté until translucent, about 2 min. Push the bacon and onions to the sides of the cast pan and place the butter in the middle. When butter melts and starts to bubble, add the green peas. S&P to taste. Mix well, remove from heat and set aside.
- Serve the sweet peas with poached eggs* on top. Garnish with some smoked paprika and micro greens. Enjoy!
NOTES
*Poached eggs can be slightly intimidating to make. How big should the pot be? Why add vinegar to the water? How hard should the water be boiling? While the perfectly poached egg takes a little practice to make, there is a very easy and quick shortcut: Fill a microwave safe cup with water (we use a glass measuring cup), leaving just enough room for the egg. Crack the egg into the water. Gently slide a toothpick into the yolk, keeping it intact (this will prevent the egg-yolk from exploding). Place the cup into a microwave and start with 35 seconds. Add time as needed to get the consistency you desire!
