Snap Peas & Egg
20m
Gently poached egg yolk covered with seasonal greens: snap peas in the summer, mountain spinach in the spring, and blanched leeks in the winter. It can be served as an appetizer or a side dish, and pairs nicely with grilled meats, crunchy breads and refreshing cocktails!
When serving, try to encourage your guests to stir the egg yolk through the snap peas to get an even coating of yolk.
If you can't find coriander seed oil, you can substitute with olive oil.
At Nobelhart, we serve eggs all year round — it's just a very German thing to do.
Thinly slice 1 cup of snap peas, discarding the ends
Bring water to a boil in a medium pan
Season the snap peas with 1 tbsp of coriander seed oil and salt to taste. Mix to combine
Separate 2 egg yolks from the whites. Be careful not to break the yolks
Remove the pan from the heat. Carefully drop the egg yolks into the water, one at a time, stirring so they don't sink. Let them cook for 30s until the outside skin is set and the yolk is warmed through
Cover with the snap peas and finish with 2 lemon balm leaves. The snap peas with egg is ready
Make sure to stir the egg yolk to coat the peas. Enjoy!
Yield 2 people
Egg
2
Snap Pea
1 cup
Coriander Seed Oil
1 tbsp
Lemon Balm
4 leaves
Salt
to taste