Pea and Ba­con Cros­tini with Fried Eggs

Hands-on time: 20 min­utes To­tal time: 20 min­utes Makes: 2 serv­ings

Canadian Living Comfort Food - - Front Page -

A lit­tle goat cheese is all you need to trans­form a cou­ple hand­fuls of frozen peas into a creamy purée. Serve with greens dressed in a sim­ple le­mony vinai­grette.

2 strips ba­con

2 shal­lots, finely chopped

1 cup frozen peas

2 tbsp soft goat cheese (chèvre)

1 tsp lemon juice

¼ tsp each salt and pep­per

1 clove gar­lic, halved

2 slices multi­grain bread, toasted

1 tsp olive oil

2 eggs

In large skil­let, cook ba­con over medium heat, turn­ing once, un­til browned and crisp, about 5 min­utes. Trans­fer to pa­per towel–lined plate to drain. Chop ba­con; set aside.

Drain all but 1 tsp fat from pan; cook shal­lots over medium heat, stir­ring, un­til soft­ened, about 2 min­utes. Stir in peas, goat cheese and 3 tbsp wa­ter; cook un­til al­most no liq­uid re­mains, about 5 min­utes. Scrape into bowl.

Us­ing fork, mash un­til most of the peas are bro­ken down. Stir in lemon juice and pinch each of the salt and pep­per.

Rub cut sides of gar­lic over toasts; spoon pea mix­ture over tops. Sprin­kle with ba­con; keep warm.

Wipe pan clean and heat oil over medium heat; cook eggs un­til whites are set yet yolks are still runny, about 3 min­utes. Sprin­kle with re­main­ing salt and pep­per. Ar­range over pea mix­ture.

PER SERV­ING: about 364 cal, 21 g pro, 17 g to­tal fat (6 g sat. fat), 31 g carb (6 g di­etary fi­bre, 7 g sugar), 199 mg chol, 793 mg sodium, 311 mg potas­sium. % RDI: 10% cal­cium, 24% iron, 29% vit A, 12% vit C, 45% fo­late.

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