Poached eggs on fresh pea purée with croutons

Ingredients

For 1 serving

• Eggs2
• Peas150 g
• Spring onions1
• Mint3 g
• Grana Padano10 g
• Extra virgin olive oil2 teaspoons
• White wine vinegar1 tablespoon
• Whole wheat bread50 g
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

In season: April – June

Method

1. Trim the spring onion and slice it thinly. Heat the oil in a small pan over medium-low heat and soften it for 2 minutes; add the peas and a little water and cook for 8 minutes, until tender.
2. Blend the peas with the mint leaves into a smooth purée, season with salt and keep warm.
3. Meanwhile bring a small pan of water at least 8 cm deep to a simmer with the white wine vinegar, without salt; crack each egg into a small cup.
4. Stir the water with a spoon to make a whirlpool, slide an egg into the centre and cook for 3 minutes, until the white is set and the yolk soft; lift it out with a slotted spoon onto kitchen paper and repeat with the other egg.
5. Toast the wholemeal bread for 1–2 minutes, until crisp, and cut it into croutons.
6. Spoon the pea purée onto the plate, lay the eggs on top, sprinkle with grated Grana Padano and serve with the croutons.