Bacon, Peas & Eggs
Recipe: #37035
May 28, 2021
Categories: Breakfast, Bacon, Eggs, Peas Brunch, Oven Bake, Vegetarian, Frozen Vegetables, more
"Saw this been done on TV by Adam Liaw a past Australian Masterchef winner."
Original is 4 servings
Ingredients
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- TO SERVE
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Nutritional
- Serving Size: 1 (321.3 g)
- Calories 422.3
- Total Fat - 25.7 g
- Saturated Fat - 8 g
- Cholesterol - 921 mg
- Sodium - 392.1 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 2.4 g
- Sugars - 0.9 g
- Protein - 34.5 g
- Calcium - 152.8 mg
- Iron - 5.5 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 220°C.
Step 2
Place the stock in a small saucepan and bring to a simmer and add the peas and simmer for 3 minutes or until tender and reserve about 1/4 cup of the peas and transfer the remainder to a blender, along with the stock and blend to a smooth puree (be very careful when blending hot ingredients – start slow and allow the steam to escape), then season to taste with salt.
Step 3
Transfer the warm pea puree to a small frying pan or gratin dish and make 4 small indentations in the top of the puree and crack an egg into each indent and bake for 6-8 minutes or until the eggs are cooked to your liking.
Step 4
While the eggs are baking, heat a small ovenproof frying pan over medium heat and add the oil and fry the speck or bacon until lightly browned.
Step 5
Remove the eggs from the oven, scatter with the fried speck and reserved peas.
Step 6
Serve with parmesan, black pepper and toasted sourdough.
Tips
No special items needed.
1 Reviews
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