Skip to main content

Join The Table to earn rewards.

Already a member?

Spring

Poached egg on mint spring pea puree with truffle oil

by:
May  5, 2012
0 0 out of 5 stars /
0 Ratings0 total ratings /
Poached egg on mint spring pea puree with truffle oil
  • Serves 2
Author Notes

A recipe i made recently for my roommate and I for a delicious spring morning in the city. hope you enjoy it! —juliaknoth

What You'll Need
Ingredients
  • 2 eggs
  • 1 packet frosen petit peas
  • 1/3 cup chicken or vegetable stock
  • 1 handful fresh mint
  • 2 tablespoons extra virgin olive oil
  • 1 white truffle oil
  • fresh ground pepper
Directions
  1. Puree peas, stock, mint and olive oil in blender or food processor lightly
  2. poach egg in boiling water, use whatever technique you prefer, making sure not to overcook yolk
  3. Remove poached eggs and set on plate on top of pea puree, lightly pour truffle oil over dish and generously pepper and serve, enjoy!
Tags:

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.