A rustic dish today with scrambled eggs with bread and peas — a simple, very tasty and very easy dish!!
Pisum sativum is the scientific name for the dwarf variety (i.e., with limited plant growth) and also for the climbing pea, which can reach up to about 6.6 feet tall (2 meters). The many cultivated varieties differ by color, pod shape and even the number of peas inside, which can range from 6 to 10.
How can we cook peas??
Very simply: after shelling them you can sauté them in butter, braise them, and if they are very fresh you can even eat them raw (my mother would have loved that).
And don’t throw away the pea pod of the pea: boiled, blended and passed through a sieve, it makes an excellent velouté!
The egg is one of the most affordable foods that contains complete proteins and is widely consumed around the world!
The most used are chicken eggs, but duck, quail, goose and ostrich eggs are also commonly used.
The weight of each egg varies depending on the variety; for the chicken egg the parts weigh approximately: white ~1.13 oz (31.95 g), yolk ~0.62 oz (17.5 g), shell ~0.19 oz (5.5 g).
Regarding digestibility the yolk is more digestible if not overcooked, while the white is more digestible when raw and especially if whipped to soft peaks!
Of course many recipes are made with eggs — such as fresh pasta and omelettes — and they are also used as a binder for the meatloaf. For me, they are also delicious hard-boiled* with a pinch of salt!
*Immerse the egg in cold water and, from the moment the water boils, cook for about 8–9 minutes!
P.S. I think this simple recipe with peas and eggs would be perfect as a topping for a slice of toasted bread… what do you think???
I also suggest these recipes: 
Cold stuffed eggs; 
Fried eggs with sausage and potatoes 
Spaghetti with fried eggs.
SCRAMBLED EGGS WITH BREAD AND PEAS
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SCRAMBLED EGGS WITH BREAD AND PEAS
- 6 medium eggs
- 2.5 oz rustic bread (diced)
- 1 1/4 cups peas (I used frozen)
- 1 onion
- 3 tbsp butter
- 4 tbsp extra virgin olive oil
- to taste fresh parsley (chopped)
- to taste salt and pepper
FOR THE PREPARATION OF THE RECIPE SCRAMBLED EGGS WITH BREAD AND PEAS
Peel the onion and chop it finely, then brown it in a saucepan with a pat of butter.
Add the peas with a ladle of hot water and cook gently, adding chopped parsley.
Cut the bread into cubes and fry it in hot oil, then drain the excess fat on paper towels.
Melt the remaining butter in a preferably nonstick skillet.
Beat the eggs in a bowl and pour them into the pan.
Add the peas and the fried bread as well.
Let the scrambled eggs with bread and peas set, stirring carefully and seasoning with salt and pepper.
A rustic, very appetizing preparation for the whole family: scrambled eggs with bread and peas! Enjoy your meal! Annalisa
Tips and notes
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