Fried eggs with Roman peas and prosciutto and bread

Ingredients

For 1 serving

• Eggs2
• Peas200 g
• Prosciutto20 g
• Spring onions1
• Vegetable broth80 ml
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, celery,

In season: April – June

Method

1. Thinly slice the spring onions, cut the prosciutto into strips and warm the vegetable stock.
2. Heat the oil in a frying pan with a lid over medium-low heat and soften the spring onions for 3 minutes. Add the prosciutto and cook for a minute, until it turns translucent.
3. Add the peas and the hot stock, cover and cook over medium-low heat for 12 minutes, until the peas are tender and the liquid almost absorbed. Taste and add a pinch of salt only if needed.
4. Make two hollows among the peas with a spoon and crack the eggs into them.
5. Cover and cook over low heat for 5 minutes, until the whites are set and the yolks still soft. Finish with a grind of black pepper and serve with the bread.