Just as I’d found the perfect finger less gloves, spring arrives and it’s already too warm to wear them. On the positive side, spring brings with it some exciting, colourful foods that I felt like I’d forgotten, in the midst of all the kale and sprouts.
Smack bang in the middle of a pretty intense pancetta phase, and with wafer slices leftover in my fridge – I thought I’d incorporate it into something a bit ‘healthy’ and reflective upon the change in weather – rather than the norm, which is pasta for us.
My mums always been a broad bean fanatic, me not so much but this lunch may have changed my mind. The strength of colour is emulated by the punchy flavour and the poached egg somehow finishes off the dish, sitting on top of its emerald treasure like a victorious pirate……maybe.
It would be tempting for me to add some carbs, maybe crusty bread or even egg noodles – as it isn’t the most substantial lunch…..but I’ll be making this regularly this summer and the vinaigrette even more often so.
I went off on a quest to find unpodded broad beans and peas, but was not successful. Get them unpodded if you can. Add a sprinkle of Parmesan too, when serving for extra flavour (this was an after thought).
Ingredients for 2 servings
- Juice of 1 lemon
- 2 cloves of garlic, minced or chopped fine
- 80ml olive oil
- 2 tsp caster sugar
- 4-6 slices of pancetta
- 200g broad beans (unpodded)
- 150g peas (unpodded)
- 1 handful of parsley, torn
- 1 handful of mint, torn
- ½ the amount of dill, torn
- 2 tbsp white vinegar
- 2 fresh eggs
First, make the vinaigrette by adding the lemon juice, garlic, oil and sugar together. Season and whisk until combined. Set aside.
Bring a medium sized pan of water to the boil and a small saucepan to boil for the poached eggs. Add the vinegar to the smaller pan.
Add the broad beans to the larger pan and when the water comes back to the boil, add the peas and cook for 1-2 minutes.
Drain the peas/beans and add to a bowl of iced water. Remove the skins from the broad beans (if you like) they should easily pop out.
Break the eggs into cups and drop carefully into the small pan of water, it should be in between a simmer and rolling boil. Cook for 2 minutes, then remove with a slotted spoon and place on kitchen paper.
Drain the peas and beans from the iced water and add to a frying pan with ¾ of the vinaigrette to warm through.
Mix in the herbs, crumble in the pancetta then serve with the egg perched on top and drizzle over the rest of the vinaigrette.
13 Comments Add yours
Thats one gorgeous Salad!
I think I have died and gone to heaven! This is an ideal dish for me. I love colourful food. Your pictures look fantastic!
Truling effing awesome! 🙂
Loooooooove your blog 🙂
Thanks, very kind!
Beautiful! Today is day #1 of me ‘reining things back in’ with a bit of healthy eating.
Was feeling a bit grumpy, but now I’ve decided to make this for lunch, and feeling a LOT cheerier!
I am glad to be of service! It’s not often I’m satisfied without ample carbs but this did the trick, I hope you enjoyed it!!!!
The broad beans, the peas, the poached egg (minus pancetta for this veggie gal) all sprinkled with parmesan. This dish was made for me! Also, I am loving the spring weather bursting through all ready. Bring on the heat, the beach, and the carefree summer days 🙂
Here here!!! X
Cheers for all the comments guys, the vinaigrette was really delish…I’ll make this often in spring (which is finally here thank gawd!)
The egg on top is the perfect addition! I like your composition of the ingredients in the beginning, with the towel in the background and the wooden table 🙂
Very delicious looking – and some of my favourite flavours. It is sooo good to be getting my spring on, cooking wise, too. Here’s to asparagus, and fresh herbs, and warm days and white wine! margaret
This looks wonderful! Takes me back to when I was pregnant with my first…I ate peas with eggs all the time…actually craved it. Thanks for following me, so I could follow you. 🙂