Peas With Poached Eggs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces thick-cut slab bacon, sliced crosswise into ¼-inch pieces (see note)
- 1yellow onion, diced
- 1tablespoon white vinegar
- 4 to 6large eggs
- 3cups (about 1 pound) frozen baby peas, thawed
- 1medium tomato, seeded and diced
- Coarse salt
- Ground white pepper
- 1tablespoon minced parsley, for garnish
Nutritional analysis per serving (6 servings)
241 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ⅓-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.
- Step 3
Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
- Step 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.
- For a smokier flavor, reduce the amount of bacon to 3 ounces and add 3 ounces diced chouriço.
Private Notes
Comments
This was great, even with Turkey bacon. I might try it with mint instead of tomato next time, but I like the idea that I would probably have everything at hand to make for an evening supper
Easy dish - great for clearing out the freezer or using what you got. I subbed tomatoes for red pepper and fried the egg sunny side up. Delicious!
My husband loves peas very much-so I’ll adapt the recipe amounts for 2 & I’ll plate individually & consider already prepared, finely diced smoked pancetta instead of battling with bacon rashers...oh & I’ll not double-handle the soft poached eggs myself by transferring them straight onto the mounded/indented peas on the dinner plates..a decent cup or so of low salt chicken stock, shouldn’t go amiss! More dimension to the dish? Try low glacemic quinoa/freekeh..or steamed basmati rice.
This was great, even with Turkey bacon. I might try it with mint instead of tomato next time, but I like the idea that I would probably have everything at hand to make for an evening supper
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