Peas à La Français With Poached Eggs And Toasts Recipes

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PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS



Petits Pois à La Française - French Style Peas image

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!

Provided by French Tart

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 ounces butter
16 small white pearl onions (green onions) or 4 spring onions, chopped (green onions)
1 small iceberg lettuce, thickly sliced
1 teaspoon caster sugar
1/4 pint vegetable stock
1 lb fresh peas, weight after being podded or 1 lb frozen peas
2 tablespoons creme fraiche
2 -4 stalks of fresh mint

Steps:

  • Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
  • Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
  • Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
  • Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
  • Serve immediately with the sprigs of fresh mint on top.

PEAS WITH POACHED EGGS



Peas With Poached Eggs image

Provided by David Leite

Categories     dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

6 ounces thick-cut slab bacon, sliced crosswise into 1/4-inch pieces (see note)
1 yellow onion, diced
1 tablespoon white vinegar
4 to 6 large eggs
3 cups (about 1 pound) frozen baby peas, thawed
1 medium tomato, seeded and diced
Coarse salt
Ground white pepper
1 tablespoon minced parsley, for garnish

Steps:

  • In a large skillet over medium heat, sauté bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Sauté in bacon fat until golden brown, about 10 minutes.
  • Meanwhile, fill a deep skillet with 3 inches water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
  • Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
  • To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.

PEAS A LA FRANCAISE



Peas a la Francaise image

"I love peas, and this recipe is a favorite. It features tiny pearl onions touched with thyme and chervil, and its presentation is lovely." -Christine Frazier, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 10

1-1/2 cups pearl onions, trimmed
1/4 cup butter, cubed
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried chervil
1/4 teaspoon pepper
2 packages (16 ounces each) frozen peas, thawed
2 cups shredded lettuce

Steps:

  • In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside., In the same saucepan, melt butter over medium heat. Stir in the onions, water, sugar and seasonings. Add peas and lettuce; stir until blended. Cover and cook for 6-8 minutes or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 112 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FRESH PEAS A LA FRANCAISE



Fresh Peas a la Francaise image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups shelled peas (If fresh peas are not available, frozen peas may be used.)
4 small white onions, peeled and sliced
8 Boston lettuce leaves, shredded
Salt and freshly ground pepper to taste
Pinch of sugar
2 tablespoons butter
1/4 cup water
1 teaspoon flour or cornstarch

Steps:

  • Combine peas, onions, lettuce, salt, pepper, sugar and 1 tablespoon of the butter in a bowl. Mix well and add the water.
  • Place in a saucepan. Cover and bring to a boil. Simmer until tender.
  • Meanwhile, cream together the remaining 1 tablespoon butter and the flour. Add to the saucepan, stirring with a wooden spatula. Blend well. When liquid has thickened and returned to a boil, remove from heat and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 408 milligrams, Sugar 7 grams, TransFat 0 grams

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