‘Eggs at the spa’ – pea cream and crispy pancetta
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
This playfully-titled recipe from Teresa Buongiorno is simple to make if you have a water bath at home. Just pop the eggs in, prepare the remaining ingredients and there you have it – a great starter for a sunny day, full of bold Italian colour and flavour.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 4 eggs
- 4 slices of pancetta, smoked
- salt
- pepper
Pea cream
- 500g of fresh peas
- 1 white onion, finely chopped
- 1 bunch of parsley
- 2 tbsp of extra virgin olive oil
- salt
To serve
- 4 croutons
- micro cress
SAVE RECIPE
Equipment
- Water bath
Method
1
Preheat a water bath to 50°C
2
Once the water bath is up to temperature, add the eggs (still in their shells) and cook for 58 minutes. After this time, remove and allow to cool
- 4 eggs
3
Preheat the oven to 180°C/gas mark 4
4
Line a tray with greaseproof paper, lay the pancetta out onto it and bake in the oven for 10 minutes
- 4 slices of pancetta, smoked
- salt
- pepper
5
For the pea cream, sauté the onion in a saucepan with 2 tbsp of extra virgin olive oil. Add the peas and parsley and continue to cook for 10 minutes over a high heat
- 500g of fresh peas
- 2 tbsp of extra virgin olive oil
- 1 bunch of parsley
- 1 white onion, finely chopped
6
Add 500ml of hot water, bring to the boil and season. Remove from the heat and blend the mixture until you obtain a smooth cream
7
To serve, divide the pea cream between bowls, place an egg in the centre and add a pinch of salt, pepper and a slice of crispy pancetta. Decorate with a crouton and cress
- salt
- 4 croutons
- micro cress
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