Peas à La Français With Poached Eggs And Toasts
This recipe is a delightful combination of vibrant peas and fresh Little Gem lettuce, cooked with fragrant tarragon and served on crispy toast topped with a perfectly poached egg. The velvety pea and lettuce mixture is simmered in a flavorful vegetable stock and butter base, creating a rich and savory bed for the eggs to rest upon. With each bite, you'll experience a symphony of textures and flavors that will surely satisfy your taste buds. Enjoy this elegant yet simple dish for a delicious breakfast or brunch treat.
— Constant Cookbook
Ingredients
- 200ml/7fl oz vegetable stock
- 50g/1¾oz butter
- 300g/10½oz frozen peas
- 2 Little Gem lettuce
- 3 sprigs tarragon
- and pepper salt
- 1 small baguette
- 4 eggs
- 1 tsp white wine vinegar
Instructions
- Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat.
- Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides.
- Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs.
- Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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