Bacon, peas and eggs

Ingredients

• 250 ml (1 cup) chicken stock
• 280 g (2 cups) frozen peas
• salt and black pepper, to taste
• 4 eggs
• 2 tsp olive oil, plus extra to drizzle
• 100 g piece speck or bacon, diced
• extra virgin olive oil, for drizzling
• grated parmesan and toasted sourdough, to serve

Instructions

1. Preheat the oven to 220°C.
2. Place the stock in a small saucepan and bring to a simmer. Add the peas and simmer for 3 minutes or until tender. Reserve about ¼ cup of the peas and transfer the remainder to a blender, along with the stock. Blend to a smooth puree (be very careful when blending hot ingredients – start slow and allow the steam to escape), then season to taste with salt.
3. Transfer the warm pea puree to a small frying pan or gratin dish and make 4 small indentations in the top of the puree. Crack an egg into each indent and bake for 6-8 minutes or until the eggs are cooked to your liking.
4. While the eggs are baking, heat a small ovenproof frying pan over medium heat. Add the oil and fry the speck or bacon until lightly browned. Remove the eggs from the oven, scatter with the fried speck and reserved peas.
5. Serve with parmesan, black pepper and toasted sourdough.

Photography by Adam Liaw.

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