Puree of split peas, soft-boiled eggs and kasha

For one person 10 minutes of preparation 20 minutes preparation It costs 1 euro

  • 80 g split peas
  • 1 egg
  • 50 g of kasha
  • A few croutons
  • ½ clove of garlic
  • 1 tablespoon of olive oil
  • salt and pepper

yesterdaySoak the split peas in a large bowl.

prescription day, peel and chop the garlic. Wash the beans, drain them and put them in a pot. Add water (twice and a half divided by the volume of peas) and minced garlic. Stir briefly, then cover and let sit for 20 minutes, stirring occasionally.

Heat water in a small pot. When it boils, gently fold in the egg with a tablespoon. Cook for 5 minutes and 30 if small and 6 minutes if large. When ready, transfer to a bowl of cold water to stop the cooking. Tap it on the table to break the shell, then gently remove it.

Pour olive oil into a hot pan, add the croutons, a little salt and pepper and fry for a few seconds while stirring. Pour the kasha into a pot with its one-time volume of water, close the lid and boil for 5 minutes; It should remain firm on the outside.

When the split peas almost melt in your mouth, drain them in a saucepan to retain the liquid. Blend with a hand blender, slowly, until a creamy texture is obtained, neither too runny nor too thick; If necessary, replace with a little boiled water. Salt and pepper. Put the puree in a bowl, put a soft-boiled egg on top and sprinkle croutons and chicken.

Vocabulary

Split peas
Legumes, or legumes, contain calcium, iron, fiber and vegetable protein. They are very interesting because they are satiating and their glycemic index is low.

shaking
Water boils when its temperature is close to, but not quite, boiling.

5 minutes and 30 minutes
Soft-boiled eggs should be cooked precisely so that the yolk is still slightly cooked: 30 seconds more or less, and the yolk is too runny or too runny!

Kasha
Kacha, or kasha, is the name of roasted buckwheat seeds. You can also use unroasted buckwheat in this recipe. Interesting: Buckwheat is a gluten-free grain.

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