Eggs with Peas

This recipe is adapted from Colette's Best Recipes, a French (for English cooks) cook book from the 1920s. Like most cooking of that time, it's not exactly bursting with exotic flavours, but it made a pleasant riff on our usual breakfast of eggs on toast and also used some of the peas currently pouring into the kitchen. I am ready for something else to be ready even though I love peas. 

 

Colette wanted you to cut your bread into little stars, fry them, then use them to garnish the eggs. Uh, no. Toast is just fine, thanks. I used a mix of broth and milk as I had some of both to use up, but Colette just used water. I think a little extra flavour couldn't possibly hurt this, but obviously water will do. You could also slide a slice of cheese onto the toast before you put on the eggs and peas; I promise not to tell.

I used 3 eggs, as they were extra, extra large, being duck eggs. And yes, I am eating quite a lot of eggs these days.

 

2 to 4 servings

20 minutes prep time NOT including shelling the peas

 

 

2 cups shelled peas

2 tablespoons flour

2 green onions OR 3 tablespoons minced chives

2 tablespoons butter

1 cup unsalted broth OR milk OR water

4 extra large eggs

1/4 teaspoon salt

freshly ground black pepper to taste

3 or 4 slices of bread, toasted

 

Boil some water and put the shelled peas in a colander. Pour the boiling water over them, and let them drain. When they are drained but still damp, toss them with the flour. 

 

Meanwhile wash, trim, and finely chop or mince the green onions or chives. Whisk the eggs in a bowl with the salt and pepper.

Heat the butter in a medium skillet over medium heat, and cook the green onions or chives just until softened. Add the broth, milk, or water. Add the peas and stir well to keep the flour from forming lumps. Bring up to a simmer and simmer until the peas are cooked close to your liking. Now is the time to start toasting the bread. 

Slowly whisk the eggs into the simmering peas. Continue whisking or stirring until the mixture thickens - ideally this is sort of a cross between a rich sauce and scrambled eggs; it should not get too curdy. Remove the pan from the heat as soon as they thicken, as they will continue to cook a little more. Keep stirring for minute or so after they are off the heat.

Serve the eggs and peas over the toast. 

Last year at this time I made White Beans with Bacon, Turnip Greens & Onion.