Even though I’m not a breakfast person on workdays, I’m definitely a brunch person during weekends! There’s nothing better than a slow morning and something comforting, warm and delicious to enjoy while reading a book or watching tv. Last weekend at the cottage I made this fresh and tasty pea puree for toasted sourdough and I finished the dish with eggs benedict – simple but a little more luxury version for the normal boiled egg. Healthy, but still comforting and full of flavour!
Amazing Mint Pea Puree & Eggs Benedict Breakfast Toast
- Prep Time: 10 min.
- Cook Time: 10 min.
- Total Time: 20 min.
- Yield: 2-3 servings 1x
Scale
Ingredients
Pea puree:
- 200 g fresh or frozen peas
- juice of 1/2 lemon
- 2 tbsp extra virgin olive oil
- 8–10 big fresh mint leaves
- 1–2 pinches of salt
- 1 garlic clove
For the eggs benedict:
- 1 egg
- 0,5 dl white wine vinegar
- (salt and black pepper)
+ 2 slices toasted sourdough bread per person!
Instructions
- Make the pea puree. Blend all the ingredients together in a blender. (The puree doesn’t have to be completely smooth!)
- Make the eggs benedict. Put a sauce pan with 1,5-2 litres of water into a boil. When the water is boiling, add the white vinegar.
- If you haven’t made eggs benedict before and you’re unsure how to keep the egg whole, break it in a glass first. Mix the water with a spoon to create a swirl in the middle and carefully pour the egg in the middle. Let it cook for about 3-4 minutes until the egg white is cooked and lift it up from the water very carefully so you won’t break the runny yolk in the middle. Repeat with as many eggs as you need for the breakfast.
- Spread some pea puree on warm toasted sourdough slices and place the poached egg on top of them. Sprinkle some salt and black pepper on top if wanted! Enjoy right away!