Poached eggs with pea cream, asparagus and toast

Ingredients

For 1 serving

• Eggs2
• Peas150 g
• Asparagus120 g
• Spring onions1
• Vegetable broth120 ml
• Mint2 g
• Whole wheat bread50 g
• Parmigiano Reggiano8 g
• Extra virgin olive oil8 g
• White wine vinegar1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, celery, sulphites,

In season: April – June

Method

1. Put a small pan of plenty of water with the white wine vinegar on the heat for the eggs. Warm the vegetable stock and slice the spring onions.
2. In a small pan cook the peas and spring onions in the hot stock over medium heat for 10 minutes, until tender. Blend them with the mint, half the oil and a pinch of salt until smooth; keep warm.
3. Meanwhile wash the asparagus, snap off the woody base and steam for 6 minutes, until tender but firm. Toast the wholemeal bread for 2–3 minutes, until crisp.
4. When the egg water is barely simmering, crack an egg into a cup, stir the water into a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft. Repeat with the remaining eggs and lift them out with a slotted spoon.
5. Spoon the pea cream onto the plate, lay the eggs and asparagus on top and finish with shavings of Parmigiano Reggiano, the remaining oil, salt and pepper. Serve with the toast.