I love Spring!
The newness and freshness of everything is so inspiring. Lighter foods and brighter colours, sometimes a change of season is all that is needed to get me going in the kitchen.
I have a love affair with peas.
I always have.
Raw or cooked, peas have always been one of my favorite snacks. I know, who eats peas for a snack?
In soups, on salads, or just by themselves in a bowl, peas brings me great joy.
Back in my university days, my good friend and housemate Kaitlyn and I would each have a huge bag of frozen peas stored in the freezer. We bonded over our shared love for this little green vegetable. Come midday, when we both had a hankering for something to tide us over till dinner, both of us would agree, peas it is!
Now this recipe is a little elevated from a straight bowl of peas, but all the pea goodness is still there and complemented by a zing of fresh lemon. This puree is great served on toast with an egg as suggested or used as a dip for crackers and vegetables.
I hope you enjoy this dish as much as I do.
If you are lucky enough to have fresh garden or market peas use them for this recipe. The sweetness of the peas and the zestyness of the lemon are perfect together. If using frozen peas, opt for ones that are smaller in size, which are naturally sweeter. Often these are the organic ones.
Lemony Pea Puree on Toast (with a fried egg)
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: appetizer sandwich entree vegetarian peas summer spring
Recipe inspired by Bon appetit
- 1 garlic clove, quartered
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
- 2 tablespoons chopped fresh chives
- 1 tablespoon grated lemon rind
- 1 tablespoon (or more) fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes plus more for serving
- Freshly ground black pepper
- Whole grain bread for toasting
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Bring to a simmer, add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a smooth and combined. Transfer to a medium bowl; mix in chives, lemon rind, lemon juice, red pepper flakes, and oil. Stir in reserved cooking liquid if needed (I did not) to make it more spreadable. Season with salt, black pepper, and more lemon juice, if desired. Set aside
You can either make traditional toast in your toaster or make crostini in the oven, which is a great option when serving a larger group of people.
Fry as many eggs as needed in a pan, spread pea puree on toasts and top each with a cooked egg and a sprinkling of salt and pepper. Enjoy with a salad of mixed greens on the side.