Eggs Poached In Blended Peas

I have always liked the flavor combination of peas and eggs. One of my favorite childhood breakfast dishes was peas, carrots and sliced boiled egg in a creamy sauce served over dry toast.

For this dish I brought frozen peas with a little water to a boil and blended them to a purée, adding almond milk, salt and nutmeg. The eggs simmered in this sauce until done. If I had started preparing breakfast earlier and had more time I might have given the sauce a creamier consistency by using a roux or corn starch. Next time…

eggs poached in blended peas


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