Fried Eggs with Mashed Peas and Cucumber Salad

Ingredients

• Egg2 medium (100 g)
• Peas1 cup (200 g)
• Garlic1/2 clove (2 g)
• Oil2 teaspoon (10 ml)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Heat water with a pinch of salt in a pot. Once boiling, add the peas with the garlic.

2. 2

   Step 2

   Boil for 6-8 minutes and remove once tender. Drain and set aside.

3. 3

   Step 3

   Put the peas and garlic in a blender cup with 2/3 of the oil and a bit of the cooking broth.

4. 4

   Step 4

   Season with salt and pepper to taste and process until smooth. If you want, add some liquid to make it creamier.

5. 5

   Step 5

   If you don't have a blender, use a potato masher.

6. 6

   Step 6

   At the same time, heat the remaining oil in a pan over medium-high heat.

7. 7

   Step 7

   Once heated, crack the eggs and cook until the white sets, about 3-4 minutes. Remove.

8. 8

   Step 8

   For the salad, slice the cucumber. Season with lemon juice and a pinch of salt.

9. 9

   Step 9

   Serve the mashed peas with fried eggs and cucumber salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Eggs with Mashed Peas and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.