Best Peas With Poached Eggs Recipes
ITALIAN PEAS AND EGGS
This is a slightly spicy and VERY filling side dish that you can alter to suit your family's tastes. It's the absolute only way to get my kids and I to eat peas! Simple, filling and TASTY! This comes from my father-in-law's family where inexpensive foods were used to create a filling meal. My husband LOVES to sop up the pea/oil juice with fresh Italian bread. Great as a side for meat dishes.
Provided by RedVinoGirl
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cover the bottom of a small sauce pan with olive oil. Braise onion in the oil and add crushed red peppers to taste. Add one can of peas and juice to oil and let it come to a gentle boil. Drop in as many eggs as desired into the boiling juice. Cover and simmer until eggs are cooked (about 5 minutes). Salt and pepper to taste.
Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 3, Cholesterol 211.5, Sodium 73.9, Carbohydrate 18.8, Fiber 6.1, Sugar 7.4, Protein 12.2
'BOUILLABAISSE' OF FRESH PEAS WITH POACHED EGGS
In the Provence region of France, it is a peasant tradition to make "poor man's bouillabaisse" with vegetables. For this soup, only fresh peas will work - don't try it with frozen.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, soups and stews, main course
Time 45m
Yield Serves four to five
Number Of Ingredients 12
Steps:
- In a heavy soup pot, heat the olive oil over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic. Cook, stirring, until the garlic begins to smell fragrant, about one minute. Add the water, saffron and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet. Taste, adjust salt and add pepper.
- One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for four minutes until just set. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top. Stir the herbs into the soup, then ladle the soup into the bowls and serve.
Nutrition Facts : @context http, Calories 646, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 15 grams, Fiber 24 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1999 milligrams, Sugar 30 grams, TransFat 0 grams
PEAS WITH POACHED EGGS
Provided by David Leite
Categories dinner, quick, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, sauté bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Sauté in bacon fat until golden brown, about 10 minutes.
- Meanwhile, fill a deep skillet with 3 inches water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
- Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
- To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.
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