POACHED EGGS ON PEA CREAM

Ismael Delgado. Rte. Portal Bajo I

PREPARATION

For the eggs

Step 1. We will put the liter of water and the vinegar in a saucepan over high heat. In a bowl we will open the 5 eggs. When the water is boiling, we will turn it with a spoon to create a whirlpool and add the eggs. We will bring the bowl to the surface of the water and the edge of the saucepan; we will let the eggs enter the water slowly one by one. The cooking time will be about 3 minutes, depending on taste.

Step 2. We will remove them to another bowl with water, ice, and salt to stop the cooking. When they are cold, we will clean the remaining fringes of egg whites and put them on a tray with paper.

For the pea cream

Step 1. Sauté the onion julienned with the olive oil and a little salt. When it is poached, add the peas, and stir until they shine. Add the ½ liter of boiling water and let it boil for 5 minutes over high heat. After five minutes we will grind everything together and give it the thickness we want by adding ice to preserve the green color of the peas. Strain everything through a fine sieve and set aside.

Step 2. We will sauté the ham in lardons in a frying pan. Set aside.

PLATING

• In a soup plate, we will put our cream in the bottom of the plate. We will put the egg in the center of the plate, we distribute the sautéed ham on top and the chopped chives. Depending on the taster´s preferences, it can be served hot or cold.