Pea puree is one of those recipes you should just know. It’s so versatile and easy to make there really is no excuse! It tastes amazing with a poached egg too, check out that yolk porn!
As I’m preparing this post, I’m still paper deep in studying. On my study mornings I look for breakfasts ideas that are a little more substantial and tasty. If I’m going to be hitting the books for 7 hours straight I want to make sure I can stay awake the whole time!
It’s great to get a portion of veg in this early in the morning, not to mention the added fibre in the bread and the protein hit from the egg. Also, I already shared this on my instagram, but I was so impressed with how this poached egg came out. I used to be terrible at making poached eggs, ending with a big ol’ mess in the pot. But I think I’m finally getting the hang of it. As well as the standard tricks of making sure your eggs are super fresh, adding some vinegar to the water and stirring to creat a little vortex, there is one trick that seems to make it easier. That is buying medium eggs. I used to always by large eggs but the problem with large eggs is you often get so much egg white and there’s too much to wrap nicely around the yolk.
Anyway, I digress, this post is about pea puree! This stuff is great as a breakfast or lunch like this, on little crostini as an appetiser or with some breaded fish as a dinner option.
I like to use my immersion blender for small things like this as sometimes blending little amounts mean the food gets “lost” in the blender.
- 160 grams peas, fresh, if in season, or frozen
- Small handful of parsley
- Juice of half a lemon
- Salt and pepper
- 1 tablespoon Greek yogurt
- Cook the peas in salted, boiling water for 4-5 minutes or until done. Empty into a small food processor or jug for an immersion blender. Add the remaining ingredients and blend until you reach the desired consistency. Check for seasoning then serve.
- Serving suggestion: serve on some toasted bread with a poached egg and some salad leaves.
