Braised Lettuce & Peas with Poached Egg
Braised Lettuce & Peas with a Poached Egg
500g Freshly podded peas
4 Baby Gem Lettuces
100ml Fresh Double Cream
2 Fresh eggs
1 small knob of butter
1 tsp White Wine Vinegar
Place the peas into lightly salted boiling water, turn the heat down and simmer for 10 minutes.
Meanwhile cut the baby gem lettuce length ways and heat a griddle pan. Brush the cut halves of the lettuce with olive oil and lightly season with salt and pepper and place cut side down onto the now hot griddle pan. What you are looking for here are char lines on the lettuce and for it to wilt slightly.
Once ready remove lettuce from heat and set aside. By now the peas should also be ready, drain and set them aside saving the water you cooked the peas in.
Add the knob of butter to a large flat bottomed pan together with your lettuce, peas and cream and heat gently until ready to serve being careful not to overheat.
To the reserved pea water add a teaspoon of white wine vinegar bring to the boil again and then stir vigourously to create a whirlpool in the pan in which to cook one egg at a time to poach your eggs. Eggs are ready when the white is set but the yolk is still runny.
Split the lettuce and peas mixture between two bowls and add a poached egg to the top of each and serve with crusty granary buttered soldiers.
A delicious way to enjoy fresh peas, especially if you are lucky enough to have picked them straight from the garden!