Pea Cakes with Poached Eggs - alive magazine
Here’s an eye-candy dish that looks like it’s a lot more effort than it actually is. Just make sure you don’t overcook the pea cakes or you risk drying them out.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Skillet
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Peeler
- Measuring cup
- Measuring spoon
- Teacup
- Kitchen towel
- Plate
Ingredients
- 1/2 cup (125 mL) dried split green peas
- 1 medium-sized Yukon Gold potato (about 1/2 lb/225 g), peeled and chopped
- 3 Tbsp (45 mL) whole grain flour of choice
- 2 cups (500 mL) spinach
- 2 green onions, finely chopped
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 1/4 cup (60 mL) chopped fresh basil or mint
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) sea salt
- 4 large free-range eggs
- 1 Tbsp (15 mL) white distilled vinegar
- 1 Tbsp (15 mL) chopped chives
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