Sweet Peas with Bacon & Shallot {topped with Poached Eggs}
We first enjoyed Sweet Peas with Bacon & Shallot {topped with Poached Eggs} for brunch. Then made them again to serve as a side dish with Steak au Poivre. Such a simple yet sophisticated dish.
While we love most veggies as fresh as we can find them, frozen peas are probably among the best alternatives. You will always find frozen peas and corn in our freezer, whether we prepped them in the summer for freezing or bought them at the super market frozen. It won’t be long now though before spring sweet peas are available at the Farmers Market. I can hardly wait for opening day!!
Here’s a handy how-to link on poaching eggs.
Sweet Peas with Bacon & Shallot {topped with Poached Eggs}
Ingredients
- 4 slices bacon cooked and crumbled
- 2 shallots sliced
- 4 cups fresh or frozen sweet green peas
- butter
- salt & pepper
- 4 poached eggs
- 1 Tbl. white vinegar
Instructions
- Simmer peas in water until crisp tender.
- Bring pan of water with 2 Tbl. of white vinegar to a simmer.
- Meanwhile, cook bacon until crispy; drain on paper towels. Add sliced shallots to the pan and sauté until golden brown and crispy; drain on paper towels.
- Poach eggs in vinegar water to desired doneness, about 3 minutes.
- To serve, drain peas and toss with butter, salt & pepper. Make nests in peas for poached eggs. Top with crumbled bacon and crispy shallots.
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