Pea and mint potatoes with a poached egg

30 May

Pea and mint potatoes with a poached egg










500g new potatoes

1 tbsp olive oil

150g frozen (or fresh) peas

2 eggs

Salt (to taste)

Pepper (to taste)

For the dressing:

4 tbsp Olive Oil

Juice of 1 lemon

1 tbsp melted butter

1 handful fresh mint – very finely sliced/diced

The Recipe:

  1. Cut the potatoes into even sized chunks, and boil in water until just cooked through (about 10-15 minutes).
  2. Once cooked, drain the potatoes.
  3. Heat oil in a frying pan and sauté the potatoes until lightly browned.
  4. Whilst the potatoes are being sautéed, steam the peas for 5 minutes.
  5. For the dressing, mix the oil, lemon juice, melted butter and mint in a bowl (I use an old jam jar to shake it all up, and then if you have any left overs you can use it as a salad dressing later in the week), season with salt and pepper to taste.
  6. Poach the eggs in hot water, keeping the water just below a simmer for 4 minutes.  (if the vegetables are not ready when the eggs have finished poaching, put the eggs into very cold water/iced water to stop them cooking.)
  7. When the vegetables are hot, mix the peas, potatoes and pour over the dressing, tossing the veggies well to make sure they are all covered.
  8. Gently place the poached egg on top of the veggies
  9. Garnish with Lemon zest and mint


NB. If you dont fancy the egg, a bit of grilled hallumi is a tasty addition, although I have to admit, I do love the runny yolk of the egg oozing into the potatoes and peas.


2 Responses to “Pea and mint potatoes with a poached egg”

  1. Gran May 31, 2012 at 10:22 pm #

    I really fancy this pot/pea/egg lark.

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