Per serving
- Calories
- 356 kcal
- Protein
- 21.9 g
- Carbohydrates
- 32.5 g
- Fat
- 14.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Peas120 g
- Mint3 g
- Extra virgin olive oil1 teaspoon
- White wine vinegar1 tablespoon
- Whole wheat bread1
- Saltto taste
- Black pepperto taste
Contains: gluten, eggs, sulphites,
In season: April – June
Method
- Bring two small pans of water to the boil: one for the peas, the other, at least 8 cm deep, with the vinegar for the eggs.
- When the pea water boils, salt it and cook the peas for 5 minutes, until tender; drain, keeping back a small ladleful of the cooking water.
- Blend the peas with the mint leaves, the oil, a pinch of salt and a little of the reserved water until smooth and thick; meanwhile put the wholemeal bread on to toast.
- Crack each egg into a cup; turn the heat down under the vinegar water until it barely simmers, make a whirlpool, slide in one egg at a time and cook for 3 minutes, until the white is set and the yolk soft; lift out with a slotted spoon.
- Spread the pea cream on the toast, lay the eggs on top and finish with a grind of pepper.
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