A quick and easy lunch or supper dish that kids and adults alike will love.  I use poaching pods to poach my eggs, poaching them two at a time.  

Serves 2

250g new or salad potatoes, washed
150g petit pois, frozen peas or fresh peas
4 medium sized eggs
Handful of fresh herbs
Handful of either pine nuts, pecan or walnuts
2 garlic cloves, peeled and chopped
100ml extra virgin olive oil plus extra for oiling the poaching pods
1 tbsp white wine or cider vinegar
Salt and Pepper

Bring a pan of water or steamer to the boil and cook the potatoes until they are tender, approximately 25 minutes.  If the potatoes are large chop them in half before cooking.  Add the peas and cook for a few minutes.

While the potatoes are cooking make the pesto.  In a food processor add the herbs, garlic, nuts, vinegar, seasoning and oil.  Blitz until all the ingredients are thoroughly combined and pureed.  If necessary add more oil if the pesto is too thick.

When the potatoes and peas are cooked drain and stir in the pesto.  Split between two bowls to serve.

To poach the eggs, bring a large pan of water to the boil – boil the water while the potatoes are cooking but don’t poach the eggs until the peas are cooked.  Lightly oil two poaching pods and crack an egg into each pod.  Place the pods in the pan and cover with a lid.  For a runny yolk poach for two to three minutes.  Gently take the poached egg out of the pod with a large spoon and place on top of the potatoes, pesto and peas.  Place another two eggs into the pods and poach adding them to the finished dish once cooked.

Handy Hint

  • I tend to poach the eggs once the potatoes, peas and pesto are in the serving bowls.  While the eggs are poaching the potatoes are cooling and perfect to eat once the eggs are cooked.