Green eggs

Easy Cook - - NEWS -

Serves 4 Prep 15 mins Cook 20 mins 1kg frozen peas 70g pine nuts 1 large gar­lic clove 80g parme­san, grated, or veg­e­tar­ian al­ter­na­tive, plus ex­tra to serve hand­ful fresh basil, chopped hand­ful fresh mint, chopped 1 lemon, juiced 200g spinach 8 eggs olive oil, to mix

Heat oven to 200C/180C fan/ gas 6. Pour the frozen peas into a saucepan and cover them with boil­ing wa­ter. Bub­ble away over a high heat un­til cooked.

Mean­while toast the pine nuts in a dry fry­ing pan on a medium heat, stir­ring of­ten un­til golden. Don’t let them burn. Set aside.

Re­move the peas from the heat. Drain them, and pour half of them into a blender. Add the gar­lic, parme­san, two-thirds of the toasted pine nuts, chopped basil, chopped mint, and sea­son­ing. Add a glug of olive oil and a small splash of wa­ter. Blitz un­til smooth. Squeeze in the lemon juice and blitz again.

Gen­tly mash the other peas and set aside. Wilt the spinach in a large, oven­proof pan. Once wilted, add your mashed-up peas, leftover toasted pine nuts and the pea purée. Mix ev­ery­thing to­gether. Make eight wells in the base of the pan and crack in your eggs.

Place the dish in the hot oven for 11 mins, or un­til the eggs are set. Scat­ter over any leftover herbs and a heaped ta­ble­spoon of grated parme­san to serve.

Recipes adaptedfrom Mob Kitchen: Feed 4 or more for un­der £10 by Ben Le­bus (£14.99, Pav­il­ion Books). Pho­to­graphs Haar­ala Hamil­ton.

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