How to do it:
1. Defrost the peas. Wash the basil, put aside the heart leaves. Mash the thawed peas, basil and peanut purée in a lightning chipper. Add about 30 ml water, stir again and season with salt and pepper.
2. Toast the toast bread and spread with the pea spread.
3. Beat the egg and place in a small bowl. Mix 300 ml water with 100 ml vinegar, salt. Bring to the boil in a COOK & SERVE pot. Remove the pot from the stove. Stir vigorously in the water with a wooden spoon so that a whirl is formed. Slide the egg into the swirl and poach for 3-5 minutes, then lift out with a skimmer. Slide on one toast. Do the same with the other egg. Garnish with basil leaf, salt and pepper.
Nutritional values per serving:
Calories: 255 kcal, Carbohydrates: 23.8 g, Protein: 19,4 g, Fat: 14,6 g, Dietary fibre: 6 g
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