Bacon, Peas & Eggs

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"Saw this been done on TV by Adam Liaw a past Australian Masterchef winner."

Original recipe yields 4 servings
OK
  • TO SERVE

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 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 & Variations


No special items needed.

Related

Linky

What a great combination! We had this for dinner and cut it down for two servings. I think I may have cooked the eggs too long, they were kind of tough, but tasty. I guessed at the correct temp, may have been off! (I usually look it up, but was in a hurry! ) Anyway, the crispy bacon crumbles on top of the smooth peas and eggs were just great!

review by:
(20 Jun 2021)