Ingredients
Hint:
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
kochen@bettybossi.ch
Pea puree
To poach the eggs
To serve
How it's done
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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