If you are looking for a simple, healthy recipe perfect for any season, you are in the right place. The pea cream with poached egg is a light yet flavorful dish, ideal for those who love to eat well without complicating life. In this post, I’ll explain how to prepare pea velouté in a few steps, with fresh and easily available ingredients.
The pea cream is one of the most loved recipes for those looking for a plant-based, nutritious, and colorful alternative. During the holidays, among rich dishes and irresistible desserts, it’s nice to have a moment of lightness without sacrificing taste.
The pea cream with poached egg is the perfect recipe for a refined Christmas dinner, quick and surprisingly simple to prepare.
Simply cook the peas with a drizzle of extra virgin olive oil, a fragrant shallot, and a bit of water. Once cooked, blend them until you get a bright green velouté, perfect to serve hot or warm.
To complete the dish, we add a poached egg: it is prepared by pouring the egg into hot water with a tablespoon of vinegar, obtaining a soft and enveloping yolk that perfectly matches the sweetness of the peas.
This recipe is ideal for those looking for a quick lunch, a light dinner, or an original idea to impress guests.
It is also perfect for those following a balanced diet and want to fill up on proteins and fiber.
Find out how to prepare it step by step and let yourself be conquered by its simplicity!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
Pea cream with poached egg
- 17.5 oz peas
- 1.5 cups water
- 1 shallot
- to taste olive oil
- 1 teaspoon cornstarch
- salt
- 4 eggs
- to taste water
- 1 tablespoon white wine vinegar
- to taste coarse salt
Tools
Pea cream with poached egg
- 1 Pot pot
- 1 Skimmer skimmer
- 1 Blender immersion blender
Steps
In a saucepan, heat the extra virgin olive oil and add the chopped shallot. Let it gently soften, then add the peas and water. Cook for about 10 minutes until the peas are soft. Season with salt and pepper and add a teaspoon of cornstarch.
Stir and transfer the cooked peas to a blender or use an immersion blender. Blend until you get a velvety and homogeneous cream.
Bring a pot of water to a boil, add the coarse salt and a tablespoon of vinegar.
Reduce the heat and make a whirlpool with a spoon.
Gently crack the egg into a cup and pour it into the water. Cook for 3 minutes until the white is set and the yolk is soft.
Pour the pea cream into a bowl, place the poached egg in the center, and finish with a drizzle of oil and golden croutons.
✨Gourmet Tips for the Holidays
– Truffle Oil: a few drops over the pea cream will give an elegant and irresistible aroma.
– Grated Parmesan or Pecorino: a final sprinkle adds savoriness and makes the dish richer.
– Flavored Croutons: prepare toasted bread with a drizzle of oil and rosemary or with butter and garlic for a fragrant accompaniment.
– Chic Decoration: add some fresh sprouts (e.g., pea or radish) for a scenic touch.
– Deluxe Version: if you really want to impress, serve the cream in small bowls as an appetizer, perhaps with a drizzle of lightly salted fresh whipped cream to contrast the sweetness of the peas.
