Peas and mint on toast with a poached egg

Peas and mint on toast with a poached egg

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

Good-quality anchovies add a meaty, salty flavour and enhance the sweetness of the peas, giving the egg something intense to cling to. If you want to give this dish some bling, serve it with a little Basil oil and a poached egg. If you want to luxe it up even more, treat yourself with a fried duck egg in place of a poached chicken egg.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
2 anchovies, very finely chopped
175g french tinned peas, liquid reserved, (see Note)
3 mint sprigs, small leaves picked and chopped
4 slices sourdough toast

Poached eggs

Quantity Ingredient
1 teaspoon organic, unfiltered apple-cider vinegar
4 eggs

Method

  1. In a heavy-based saucepan over medium heat, warm a drizzle of olive oil and cook the anchovies slowly so they melt. Tip the juice from the tin of peas into the pan first, and reduce it to a glaze, then add the peas and stir. Take the pan off the heat and add the mint. You can now serve it as is on sourdough toast, or you could add poached eggs.
  2. To poach the eggs, bring a tall, deep saucepan with 1 litre (4 cups) water to the boil and add the vinegar and 2 teaspoons salt. Taste to check whether the water is slightly acidic. Crack the eggs into individual small cups.
  3. Reduce the heat to a gentle boil, so it is simmering, and stir in one direction to form a vortex of water. Tip the eggs in, one at a time, and allow them to slowly circle down to the bottom of the pan – I find the deeper the pan, the nicer the shape, as the egg forms a lovely tail and looks like a ghost.
  4. The eggs will float to the top when they are ready, after about 2 minutes. They should feel like a balloon – soft with a slight spring. Remove them from the pan and transfer them to paper towel to drain, then place the eggs on your toast.

Note

  • If you can’t find beautiful French tinned peas for this recipe, I suggest you look for young fresh spring peas. Simmer them in a small amount of water – just enough to cover the peas – and, by the time the water is reduced, your peas will be cooked. Add a knob of butter, swirl it around in the pan and this will thicken around the peas. Then squash the peas with the back of a fork.

Medicinal Benefit

  • Peas are a rich cocktail of folic acid (important in cell creation in the early stages of pregnancy), vitamins A (for eye health), B (for converting food to energy), C (which boosts the immune system) and K (which helps with blood clotting). Mint contains a whole pile of essential oils – menthol, alpha-pinene, linalool and limonen – which, as well as having calming, anti-inflammatory and antimicrobial properties, can help with weight loss.
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