📂 Light Dinners
#Vegetarian (optional)
#Comfort Food
#Quick Dinner
#High Protein
Sautéed Peas with Diced Ham and Poached Egg
🍳 A modernized grandmother's classic. Sweet al dente peas sautéed with Serrano ham and topped with a nutritious poached egg.
🛒 Ingredients
- 10.5 oz Fine peas
- 1.8 oz Serrano ham cubes
- 2 Free-range eggs
- 1 Spring onion
- 1 tbsp EVOO
- Vinegar (for poaching)
🍳 Peas with Ham: Nutritional Comfort in 15 Minutes
There are traditional dishes that do not need much innovation to be nutritionally perfect, and this is one of them. Peas, often classified as vegetables but actually being fresh legumes, provide a natural sweetness that magically contrasts with the saltiness of the ham. By topping the dish with a poached egg, we provide a natural sauce (the runny yolk) that binds the whole dish spectacularly.
🌱 Why it is exceptionally healthy
- Plant Protein and Satiety: Peas are one of the lightest legumes but provide fiber and protein that stabilize the blood glucose curve.
- Iron and Zinc: Serrano ham, in small doses, is a fantastic garnish to add flavor, heme iron, and zinc without skyrocketing calories.
- Clean Fats: Cooking the poached egg in water instead of frying it is the healthiest way to benefit from all the goodness of the yolk.
📝 Step-by-Step Preparation
- The Aromatic Base: Peel and finely chop 1 sweet spring onion (or 1/2 regular onion). In a wide skillet, heat 1 tbsp (15ml) of EVOO and sweat the onion over medium heat for 5 minutes.
- The Sweet Sauté: Add 10.5 oz (300g) of fine peas (if frozen, no need to thaw, but add a couple of minutes to the cooking time). Sauté everything together for 7-8 minutes. We want them to be al dente and maintain their bright green color.
- The Salty Touch: One minute before removing the peas, add 1.8 oz (50g) of lean Serrano ham cubes. It is important not to add the ham earlier so it doesn't dry out or get tough from excessive heat.
- Egg Preparation: While the peas are cooking, put a small saucepan with water to boil. Add a splash of white vinegar.
- The Poach: When the water boils gently, lower the heat, create a whirlpool with a spoon, and drop 2 free-range eggs into the center (one by one, previously cracked into a small cup). Cook them for exactly 3 minutes. Remove them with a slotted spoon.
- Plating: Serve a mountain of hot peas in a deep plate and crown the peak with the delicate poached egg. Sprinkle a little black pepper on top.
