450 g (1 Ib) green peas, fresh (shelled weight)
5 g (1 tsp) sugar
sprigs of fresh mint
50 g (2 oz) butter
salt and pepper
8 eggs
150 ml (1/4 pt) single cream
5 g (1 tsp) sugar
sprigs of fresh mint
50 g (2 oz) butter
salt and pepper
8 eggs
150 ml (1/4 pt) single cream
method
1. Boil the peas with the sugar and mint for 10 to 15 minutes or until just tender.
2. Drain, discarding the mint, and mash to a rough puree.
3. Stir in the butter, and season with salt and pepper to taste.
4. Divide the pea puree between 4 greased ramekin dishes and break 2 eggs over the top of each.
5. Pour the cream over the eggs and bake for 7 to 10 minutes at 200°C (400°F) Gas 6, until the eggs are just set.
6. Serve immediately.
2. Drain, discarding the mint, and mash to a rough puree.
3. Stir in the butter, and season with salt and pepper to taste.
4. Divide the pea puree between 4 greased ramekin dishes and break 2 eggs over the top of each.
5. Pour the cream over the eggs and bake for 7 to 10 minutes at 200°C (400°F) Gas 6, until the eggs are just set.
6. Serve immediately.
serving amount
serves 4
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