peas, pancetta + poached egg

Photo by Caitlin | Back2Spain
Author Notes

this recipe nails that perfect combo of salty, creamy, and veggie. during the winter months, a fancy can of peas like Le Sueur will do the trick, but now is the prime time for taking this recipe to the next level with market fresh peas. —Caitlin Raux Gunther

  • Makes 2
  • 15 ounces fresh peas
  • 3 ounces pancetta, cut into pinky nail sized cubes
  • 1 clove garlic, sliced
  • 1 bunch mint leaves
  • 2 tablespoons extra virgin olive oil
  • 1 sprig flat-leaf parsley
  • fresh ground black pepper
  • crunch salt
  • 2 eggs
  • 1/2 medium onion, diced
In This Recipe
  1. Using a string, tie a few sprigs of mint together tightly. This is your bouquet garni, which will add an herby flavor and can be removed before serving.
  2. Add oil to a large pan over medium heat. Once hot, add the pancetta and move it around frequently. Once it begins to golden on the fatty parts, add onions. Let onions cook until golden and a few are crispy.
  3. Next throw in the garlic, stirring around to prevent garlic from browning. Once garlic is translucent, pour peas, 1/2 cup of water, and the bouquet garni. Turn up the heat and cover
  4. When water begins to boil, stir around the mixture and lower heat. Simmer for 20 minutes or the amount of time it takes to poach an egg. While egg is poaching, chop parsley.
  5. Fill a medium-sized sauce pan about 2/3 with water. Crack eggs into a separate bowl. Bring to a slow boil, pour in a few splashes of a tasty white vinegar. Stir water to create a whirlpool and carefully drop in eggs, one at a time. Carefully stir water and cook eggs until white are solid.
  6. Remove bouquet and serve peas with poached egg on top, fresh ground black pepper and chopped parsley. Crunchy salt to taste.

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Caitlin is a Paris-based writer and editor.