Peas à la français with poached eggs and toasts

1. 1

   Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for 2 minutes, then add the Little Gem lettuce leaves and 2 tarragon sprigs. Cook for 3-4 minutes until the lettuce has wilted, season with salt and pepper to taste, and remove from the heat.

   6 min

2. 2

   Meanwhile, toast the baguette slices either on a griddle pan, under a hot grill, or in a toaster. Season both sides with a pinch of salt and pepper.

3. 3

   Heat water in a large, wide, shallow pan. Crack an egg into a teacup or ramekin. Whisk the vinegar and a pinch of salt into the simmering water and gently drop the egg into the swirling water. Poach for 3-4 minutes until the white is set and the yolk is still runny. Remove with a slotted spoon and pat dry. Repeat with the remaining eggs.

   4 min

4. 4

   Remove the tarragon sprigs from the peas. Serve the peas on the toasts and top with the poached eggs. Season the eggs with a pinch of salt and pepper, garnish with roughly torn leaves from the remaining sprig of tarragon, and serve immediately.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.