Snap Pea Minestrone With Poached Eggs Food

PEAS WITH POACHED EGGS

Steps:

• In a large skillet over medium heat, sauté bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Sauté in bacon fat until golden brown, about 10 minutes.
• Meanwhile, fill a deep skillet with 3 inches water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
• Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
• To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.

POTATOES AND SNAP PEAS WITH EGG MINT MIMOSA

Steps:

• Peel potatoes. Cut each into 6 wedges. Transfer to a 3-quart saucepan and cover by 1 inch with cold water. Bring potatoes to a boil, then simmer, uncovered, until potatoes are tender when pierced with a sharp knife, 8 to 10 minutes.
• Meanwhile, mince garlic, then mash to a paste with a pinch of salt using a large heavy knife. Transfer to a small bowl, then whisk in oil, 3 tablespoons mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Coarsely grate eggs into a bowl using 1/4-inch holes of a box grater, then toss with remaining tablespoon mint and salt and pepper to taste.
• When potatoes are almost finished cooking, cook snap peas with remaining 2 teaspoons salt in a 2- to 3-quart saucepan of boiling water 1 minute, then drain. Drain potatoes and toss with vinegar, then add snap peas and oil mixture and stir to combine. Transfer to a serving bowl and sprinkle with egg mint mimosa.

SNAP PEA MINESTRONE WITH POACHED EGGS

Steps:

• Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
• Meanwhile, in a large saucepan, warm vinegar and 1 1/2 inches water over high heat until bubbles form on pan bottom, then reduce heat to medium-low.
• Break eggs into water, keeping them slightly apart. Cook until whites are firm but yolks are still soft, 3 to 4 minutes. Transfer eggs with a slotted spoon to a plate.
• Add broth and 1/4 teaspoons pepper to vegetables. Cover and bring to a boil over high heat.
• Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes. Stir in snap peas and return to a boil, then stir in 1/2 cup parmesan, 2 teaspoons tarragon, and more pepper to taste.
• Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.