Eggs with Puree of Peas (Oeufs St. Germain) recipe
ingredients
1/2 kg (1 lb) Fresh peas, weighed after shelling
65 g (2 1/2 oz) 5 Tbs Butter
65 ml (2 1/2 fl oz) 1/3 cup Chicken stock
1 Onion, very finely chopped
4 Large lettuce leaves, shredded
Salt and pepper to taste
2 Medium potatoes
6 Eggs, soft-boiled
Triangles of fried bread (to garnish)
65 g (2 1/2 oz) 5 Tbs Butter
65 ml (2 1/2 fl oz) 1/3 cup Chicken stock
1 Onion, very finely chopped
4 Large lettuce leaves, shredded
Salt and pepper to taste
2 Medium potatoes
6 Eggs, soft-boiled
Triangles of fried bread (to garnish)
method
1. Put the peas in a saucepan and just cover with cold water. Bring to the boil, then remove from the heat and drain. Return the peas to the pan and add the butter, stock, onion, lettuce and seasoning. Cover and simmer until the peas are tender and most of the liquid has been absorbed.
2. Meanwhile, boil the potatoes in salted water for 15 to 20 minutes, or until they are tender. Drain and either puree in a blender or push through a strainer. Transfer to a bowl. Puree the peas in a blender or push them through the strainer. Stir the pea mixture into the potatoes, then season to taste.
3. Divide the puree among individual serving plates and arrange a shelled egg on top.
4. Garnish with the bread triangles and serve at once.
2. Meanwhile, boil the potatoes in salted water for 15 to 20 minutes, or until they are tender. Drain and either puree in a blender or push through a strainer. Transfer to a bowl. Puree the peas in a blender or push them through the strainer. Stir the pea mixture into the potatoes, then season to taste.
3. Divide the puree among individual serving plates and arrange a shelled egg on top.
4. Garnish with the bread triangles and serve at once.
serving amount
6 servings
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
