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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

  • The easiest and best place to store excess turnips, parsnips, leeks, onions, carrots and similar root crops is in the garden. They actually become sweeter and tastier after a frost.
    Before the ground freezes, cover the beds with a thick layer of straw or chopped leaves to insulate the soil and keep its temperature even. A sheet of plastic will keep the mulch in place.
    To harvest root crops, simply roll back the plastic, push aside the leaves/straw, and lift the roots from the soil with a spading fork. Replace the covering to keep your "root cellar" insulated all winter. With this method, you could be harvesting sweet carrots and parsnips in January, even if there's snow on the ground!