Poached eggs with artichoke and peas

Poached eggs with artichokes and peas.

I love brunch. Its one of my favourite meals especially on the weekend when I have the luxury of time. It’s one of those meals that I like to eat out but sometimes when I’m not feeling lazy I love to rustle something up at home. I love to create Puglian inspired rustic dishes to honour the fatherland. This dish of Poached eggs with artichokes and peas is absolutely wonderful. The drizzle of white balsamic is a essential and gives a sweetness note that balances beautifully with the artichoke and complements the other ingredients.Crusty sour dough to mop up the juices and you’re on to a winner.  Another 15 minute recipe wonder. Enjoy!

Poached eggs with artichoke & peas

Ingredients - 2-3 people

  • 3 eggs
  • olive oil
  • 1 onion, finely chopped
  • 250g frozen peas
  • 1 tin of artichokes in brine
  • 1 tbsp white balsamic vinegar or 1 tsp white wine vinegar.
  • Toasted sour dough bread, to serve (optional)

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  1. Place a pan of water to boil.
  2. In a saute pan, fry the onions in olive oil on a medium/low heat
  3. When softened, add the peas. Cooke those with the onions for a couple of minutes
  4. Add the artichokes and drizzle on the white balsamic vinegar. Cover and cook for at least 5 mins.
  5. In the mean time, the water should be ready to poach the eggs
  6. Plate the artichoke & peas and serve with the poach eggs and crusty bread.

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