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
INDIAN CHICKPEAS WITH POACHED EGGS
This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure
Provided by Good Food team
Categories Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
- Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
- Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.
Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium
PEAS WITH POACHED EGGS
Steps:
- 1. In a large skillet over medium heat, saute bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Saute in bacon fat until golden brown, about 10 minutes. 2. Meanwhile, fill a deep skillet with 3 inches of 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. 3. Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper. 4. 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.
More about "peas with poached eggs recipes"
RECIPE REWIND #5: ERVILHAS GUISADAS (PORTUGUESE BRAISED …
From crumbblog.com
5/5 (6)Category MainsServings 4Total Time 25 mins
- In a large non-stick skillet over medium-high heat, cook the chourico for 5 minutes or until slightly browned. Add olive oil, onion, garlic and chile pepper (if using). Continue cooking for another 3 to 4 minutes, or until onion is soft and translucent. Add sherry or wine to the pan, and deglaze, scraping up any browned bits from the bottom of the pan.
- Stir in tomatoes, peas, paprika, bay leaf and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 10 minutes or until peas are almost cooked through and sauce has slightly thickened.
- Using a large spoon, create four hollows in the pea mixture, and carefully break an egg into each hollow. Cover skillet and simmer until the eggs are cooked as desired (7 minutes should be enough for a soft, runny yolk; 10 minutes for a hard, crumbly yolk).
- To serve, arrange thick slices of fresh crusty bread or toasted English muffin halves on four plates. Spoon some of the braised peas onto the bread on each plate, then top each serving off with an egg. Sprinkle with a little fresh parsley, if you have some.
PEAS WITH POACHED EGGS AND CHOURIçO RECIPE | FOOD FROM …
From foodfromportugal.com
PEA COUSCOUS WITH POACHED EGGS | RECIPES | COOK FOR …
From cookforyourlife.org
17 FRESH PEA RECIPES FOR SPRINGTIME AND BEYOND - FOOD NETWORK
From foodnetwork.com
Author By
PEA AND MINT FRITTERS - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROSIE SYKES’ BUDGET RECIPES WITH FROZEN PEAS | FOOD | THE GUARDIAN
From theguardian.com
PEAS WITH CARROT, COURGETTE AND POACHED EGGS RECIPE | FOOD FROM …
From foodfromportugal.com
CHUNKY PEA AND LEEK SOUP WITH POACHED EGGS - A BEAUTIFUL PLATE
From abeautifulplate.com
PEAS WITH POACHED EGG - THE MEDITERRANEAN TABLE
From themediterraneantable.com
RECIPES USING ENGLISH PEAS - THE SPRUCE EATS
From thespruceeats.com
PEA AND MINT SOUP WITH A SOFT POACHED EGG RECIPE - BBC FOOD
From bbc.co.uk
HOW TO POACH EGGS PERFECTLY: A STEP-BY-STEP GUIDE - TASTE OF HOME
From tasteofhome.com
FRESH PEA SOUP WITH POACHED EGGS RECIPE | EAT SMARTER USA
From eatsmarter.com
PEAS WITH POACHED EGGS
From cookingwithnonna.com
PEAS à LA FRANçAIS WITH POACHED EGGS AND TOASTS RECIPE
From bbc.co.uk
RECIPE: POACHED EGG AND PEAS STEP BY STEP WITH PICTURES
From handy.recipes
CREAMY PASTA WITH HAM, PEAS AND POACHED EGGS RECIPE
From eggs.ca
CHICKPEAS AND CHARD WITH POACHED EGGS RECIPE | BON APPéTIT
From bonappetit.com
RICE AND PEAS WITH POACHED EGGS RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
PEA & POTATO FRITTERS WITH POACHED EGGS - GREAT BRITISH FOOD
From greatbritishfoodawards.com
PEAS WITH POACHED EGGS RECIPE | OREEGANO
From oreegano.com
IRISH POTATO BREAD WITH HOT-SMOKED SALMON, POACHED EGG AND …
From telegraph.co.uk
PEAS WITH PORK RIBS AND POACHED EGGS RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
You'll also love