10 oz (300 g) peas, fresh or frozen
2 large spring onions, outer layer removed
1 oz (30 g) butter
1 slice cooked ham, approx. 1/4 in (1/2 cm) thick
5 fl oz (150 ml) vegetable stock
4 eggs salt and pepper
2 large spring onions, outer layer removed
1 oz (30 g) butter
1 slice cooked ham, approx. 1/4 in (1/2 cm) thick
5 fl oz (150 ml) vegetable stock
4 eggs salt and pepper
Serve with:
Potato Mousseline
method
1. Slice the trimmed spring onions into thin rings and sweat in the butter for 10 minutes. Chop the ham coarsely, add to the frying pan and cook gently, stirring and turning, for 1 minute.
2. Add the peas, stock and a little salt and pepper. Bring to a gentle boil, cover and simmer gently for 25 minutes, or until the peas are tender.
3. Add a little more salt and pepper and continue cooking over a slightly higher heat until the liquid has evaporated.
4. Reduce the heat to very low and with the back of a wooden spoon, make 4 evenly spaced, fairly large, shallow depressions in the contents of the frying pan and break an egg into each one. Season the eggs with salt and pepper.
5. Cover and cook for 2 - 3 minutes or until the whites have set. If you like your egg yolks partially set, continue cooking for another 1-2 minutes. Serve at once.
2. Add the peas, stock and a little salt and pepper. Bring to a gentle boil, cover and simmer gently for 25 minutes, or until the peas are tender.
3. Add a little more salt and pepper and continue cooking over a slightly higher heat until the liquid has evaporated.
4. Reduce the heat to very low and with the back of a wooden spoon, make 4 evenly spaced, fairly large, shallow depressions in the contents of the frying pan and break an egg into each one. Season the eggs with salt and pepper.
5. Cover and cook for 2 - 3 minutes or until the whites have set. If you like your egg yolks partially set, continue cooking for another 1-2 minutes. Serve at once.
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