Poached Egg on Crouton with Green Pea Purée and Mint

Prep time: 15 minuts
Cooking time: 4 minuts
4 portions


2 cups of frozen peas
3 mint leaves, fresh
1 green onion, chopped
Juice of half a lemon
1 tablespoon of olive oil
Pinch of sea salt
Freshly ground pepper
A few sliced of Sr-Méthode white loaf bread
Eggs (1-2 eggs per person)
1 tablespoon of vinegar
Some arugula
Some green peas
Prosciutto (optional)


Step 1: In a pot, boil water. Blanch the peas over high heat. Drain.
Step 2: In the container of a food processor, combine the peas, mint, green onion, lemon juice, olive oil, sea salt and pepper. Stir until the puree is smooth. Add a little water if needed.Taste and season to your liking. Put aside.
Step 3: Break each egg into a ramekin. In a pot, boil water. Add vinegar. Holding the ramekin near water cauldron, slide the egg into the water. Cook for 4 minutes. Remove the egg from the cauldron. Remove the egg and place on a paper towel.
Step 4: Toast the bread. About half a slice, place mashed green peas. Add the poached egg, a bit of arugula and sprinkle with green peas. Add some salt and pepper. Enjoy!
*Recipe and picture courtesy of Petite Vanille
For heartier sandwich, add a few slices of prosciutto!