for 4 person

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 litre	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 sprig	dill, torn into pieces
1 tbsp	lemon juice
1 tbsp	olive oil
	salt and pepper to taste
50 g	almonds, roasted, roughly chopped

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.

Show complete recipe