Poached egg on pea puree

Poached egg on pea puree

Total: 35 min. | Active: 35 min.
vegetarian, healthy and balanced, Low Carb
Nutritional value / person: 375 kcal
, Fat: 24 g
, Carbohydrate: 18 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pea puree

1 tbsp butter
1 onion, finely chopped
1 garlic clove, squeezed
500 g frozen peas, slightly defrosted
2 ½ dl vegetable bouillon
2 tbsp butter
salt and pepper to taste

To poach the eggs

1 ½ litres water
1 dl white wine vinegar
4 fresh eggs

To serve

½ bunch flat-leaf parsley, torn into pieces
½ bunch chervil, torn into pieces
4 sprigs dill, torn into pieces
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper to taste
50 g almonds, roasted, roughly chopped
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How it's done

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Pea puree

Heat the butter in a pan. Briefly sauté the onion and garlic. Add the peas and cook for approx. 3 mins. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Add the butter, puree, season, cover and keep warm.

To poach the eggs

Bring the water to the boil with the vinegar. Reduce the heat, crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain.

To serve

Serve the pea puree on plates or in small bowls. Add the eggs and garnish with the herbs. Combine the lemon juice and oil, season, drizzle on top, sprinkle with almonds.


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