Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
Chunky Green Pea Soup with Poached Egg on Toast
Eggs – poached, fried or scrambled – I love them all. So easy and quick to make yet so satisfying to eat and the pea soup adds a little bit of colour and lifts a mood in a cold weather, it couldn’t be any better, could it?
Prep time : 15 min
Cooking time : 23-25 min
1 tablespoon vinegar
Sprinkle of salt
4 slices of bread, toasted
For the soup
1 small onion, thinly sliced
Few thyme sprigs, chopped
3 tablespoons butter
220 grams green peas, frozen
1 l vegetable broth
Salt, pepper to taste
For the soup:
In a saucepan over medium heat melt butter then add onion and thyme. Sauté for 5-7 minutes or until softened.
Add peas and broth, bring it to a boil, then reduce heat and simmer for 10 minutes.
Transfer soup to a blender and whizz a few times until coarsely chopped. Season if required.
To poach eggs:
Pour water to a large pot to reach depth 5-7 cm, add vinegar and salt. Bring water to a boil then reduce heat and let it simmer.
Crack eggs, one at a time, and cook for 3 minutes or until egg whites are cooked through.
To serve, divide soup between 4 warmed bowls, place piece of toast into each and put poached egg on it. Enjoy!