Poached eggs with French-style peas, lettuce and spring onion

Ingredients

For 1 serving

• Eggs2
• Peas80 g
• Lettuce60 g
• Spring onions1
• Bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, eggs,

In season: April – June

Method

1. Trim the root and any damaged outer leaves from the spring onion and slice it thinly; wash and dry the lettuce and cut it into strips.
2. Heat the oil in a pan over medium heat and soften the spring onion for 2 minutes, until soft; add the peas and a splash of water, cover and cook for 6 minutes, until tender.
3. Meanwhile, bring a small pan of water to a gentle simmer for the eggs.
4. Add the lettuce to the peas, season with salt and cook for 2 minutes, until just wilted but still green; keep warm.
5. Crack each egg into a small cup, lower the heat until the water barely simmers, stir a gentle whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk soft, and lift them out with a slotted spoon.
6. Meanwhile, toast the bread. Serve the eggs on the vegetables with the bread.