Bacon, Peas & Eggs

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.