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Pea Saute with Poached Eggs Recipe

Ingredients:

2    cups Mr Big shelled peas

1    cup chopped fresh tomato

2    fresh, chopped mint leaves

3    tablespoons olive oil

      salt and pepper, or some “Miryana’s seasoned salt”

2    large fresh eggs

 

Method:

In heated pan, pour oil, mint, tomato and peas. Sautee for several minutes, add seasoning, add enough water to cover and cook until peas almost tender. At this point, make two wells in the peas and add the eggs, as though for sunny side up. Cover pan, and poach eggs to desired point.

Read the next Article: Fennel Frittata Recipe

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Gardening Tip of the Day

  • To maintain maximum the flavor and nutrition of fresh produce, harvest early in the morning when sugar content is highest and store them properly. For asparagus, parsley, basil, broccoli, cabbage, carrots, peas, and green beans, rinse and store in plastic bags in the refrigerator. Keep peppers in the hydrator section of the fridge but don’t place them in a plastic bag. Store winter squash and onions in a dry, cool basement or garage. Eggplants and tomatoes are best stored at room temperature.