Easy

Poached egg parcels with pea cream and crisp ham

Name: Poached egg parcels with pea cream and crisp ham
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 200 g Egg (4 eggs); 500 g Peas (frozen); 60 g Serrano ham (4 thin slices); 200 g Spring Onion; 400 g Potato; 55 ml Extra virgin olive oil (45 ml cream and 10 ml parcels); 800 ml Water (adjust to cover); 3 g Parsley; 1 g Salt

Total time55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Poached egg parcels with pea cream and crisp ham. Without film rated for cooking, poach eggs directly in water.

Jump to steps

25 minpreparation and possible waiting

30 mincooking

4servings

1.651 kcalwhole recipe

413 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Cream 30 to 60 minutes Spanish

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 12 tags

Diet

Omnivorous

Dish type

Cream

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleHand blenderOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Cream

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

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Egg 4 eggs 200 g
Peas frozen 500 g
Serrano ham 4 thin slices 60 g
Spring Onion 200 g
Potato 400 g
Extra virgin olive oil 45 ml cream and 10 ml parcels 55 ml
Water adjust to cover 800 ml
Parsley 3 g
Salt 1 g

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Let’s get cooking

Method

Put ham between two sheets of baking parchment and bake at 190°C for 12 minutes. Cool until crisp.
Soften chopped spring onion in 45 ml oil for 5 minutes. Add peas, peeled diced potatoes, water and salt and simmer for 20 minutes until tender.
Reserve some liquid and blend into a thick cream; adjust with reserved liquid.
Line four cups with film rated for cooking in water, divide 10 ml oil and crack an egg into each. Tie with string and cook in gently simmering water for 4 minutes until whites are set.
Remove string and film. Serve one egg over each bowl of cream with crumbled crisp ham and parsley.

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Ingredients

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