Peas and eggs

Saturday market is a tricky item because, no matter how concrete my list is, it always bends back and forth, losing to all that comes into the season. As on this Saturday, when, almost gone from the market, I spotted these beautiful peas. My stroller was so heavy that there was no place for the tiniest leaf of rucola, yet I still managed to get the peas home, to turn its simply delicious meal.


800 g peas
2 tbsp mild extra virgin olive oil
1 tbsp finely chopped peppermint
1 tsp finely chopped parsley
bit of finely grated lemon zest
sea salt to taste
freshly ground pepper to taste

4 eggs
bit of olive oil


Clean the peas.

In a kettle, bring water to a rolling boil. Once boiling, add 1/3 tsp salt and peas. Boil for a maximum of one minute, drain, and place in ice-cold water. If the cold water gets warmer, strain some and add more cold water. Leave to cool both completely.

Drain and dry the peas. Drying allows the sauce to stick to the peas much better. 

Mix them with oil, herbs, lemon zest, salt, and pepper. Place them on one large serving plate or four smaller ones.

Prepare the eggs. Pour water into a pot and boil. When boiling, add vinegar. Turn the heat down so it is barely simmering. Crack the first eggs into the small bowl. Using a fork, make a swirl in the water and carefully but quickly slide the egg in the middle of the swirl. Boil until the egg has reached the desired consistency (about 3‒4 minutes). Using a skimming spoon, carefully remove the egg from the pot and place it on a plate. Repeat with all of the eggs.

Serve eggs on top or the peas, sprinkling with some salt and oil.