'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.
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
ENGLISH PEA SOUP WITH POACHED DUCK EGG
The success of this deceptively simple soup depends on the use of perfectly fresh English peas and careful, brief cooking to preserve their delicate flavor. The unctuous duck egg gilds the lily, highlighting the vibrant sweetness and color of the peas. If you wish to make the soup in advance of serving, chill it quickly in an ice bath after straining and blending in the cream. When ready to serve, reheat the soup while you poach the eggs.
Yield serves 4
Number Of Ingredients 11
Steps:
- Heat the butter in a sauté pan over medium heat and add the onion, garlic, and a pinch of salt. Sauté until the vegetables are soft and clear. Add the peas and water, along with another pinch of salt to set the color of the peas. Increase the heat to high and bring to a boil. Decrease the heat to low and simmer just until the peas are tender, 4 to 5 minutes.
- Purée the soup in batches in a blender, taking care not to fill the blender more than half full and covering the top with a kitchen towel to avoid splatters. When all the soup is puréed, strain through a chinois or fine-mesh sieve into a medium-size bowl. Stir in the cream and season to taste with salt and pepper. If not serving the soup immediately, place the bowl in an ice-water bath and chill until cold, then refrigerate.
- Fill a medium-size saucepan with water to a depth of at least 3 inches and add the vinegar. Place the pan over low heat and bring to just below a simmer. Crack 1 egg and drain off most of the white, then tip the yolk into a ramekin or teacup. To avoid sticking, dip the ramekin or cup just below the surface of the water until the whites set, then slip the egg out of the cup and into the water. Repeat with the remaining 3 eggs. Poach the eggs to medium, 3 to 4 minutes, taking out the eggs in the reverse order they were placed in the pan. Retrieve each with a slotted spoon and place on paper towels to drain.
- To serve, reheat the soup until hot. Divide the chives among 4 shallow bowls, sprinkling them on the bottom to provide a bed for the egg. Gently place a drained egg on top of the chives in each bowl. Carefully spoon or pour the soup around the egg. Gloss the egg with a bit of extra-virgin olive oil and sprinkle with kosher salt and cracked pepper. Serve immediately.
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
POACHED EGGS IN TOMATO SAUCE WITH CHICKPEAS AND FETA
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Provided by Bon Appétit Test Kitchen
Categories Egg Tomato Breakfast Brunch Vegetarian Quick & Easy Low Cal Feta Chickpea Healthy Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 46 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
- Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.
SNAP PEA MINESTRONE WITH POACHED EGGS
Make and share this Snap Pea Minestrone With Poached Eggs recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
- Meanwhile, in a large saucepan, warm vinegar and 1 1/2 inches water over high heat until bubbles form on pan bottom, then reduce heat to medium-low.
- Break eggs into water, keeping them slightly apart. Cook until whites are firm but yolks are still soft, 3 to 4 minutes. Transfer eggs with a slotted spoon to a plate.
- Add broth and 1/4 teaspoons pepper to vegetables. Cover and bring to a boil over high heat.
- Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes. Stir in snap peas and return to a boil, then stir in 1/2 cup parmesan, 2 teaspoons tarragon, and more pepper to taste.
- Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.
Nutrition Facts : Calories 303.1, Fat 11.4, SaturatedFat 4.4, Cholesterol 223.5, Sodium 476.2, Carbohydrate 31, Fiber 3.6, Sugar 3.6, Protein 21.6
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