Boil the kettle, then pour 700ml boiling water into a medium casserole dish for which you have a lid and that can fit under the grill. Crumble in the stock cube, throw in the mint stalks, a good pinch of salt and a grind of pepper, then bring to a simmer, stirring to dissolve the stock cube. Turn off the heat, then leave to infuse for at least five minutes, and ideally up to 30 if you have the time. Lift out and discard the mint stalks, then add the shredded greens and spring onions, bring to a simmer and cook for three minutes. Add the peas, beans and pasta, bring back to a simmer and cook for eight to 10 minutes, until soft. While the vegetables are cooking, finely chop the mint leaves, then stir into the creme fraiche with the garlic and season. Heat the grill to high, or turn on the oven to the highest it can go. One at a time, break the eggs into a small cup, then gently slide each of them into a different corner of the pan. Give the broth around each egg a little stir, so the whites start to set, then cover and simmer for three or so minutes, until the whites are well on their way to being set. Blob some of the creme fraiche mixture on each egg, drop the rest all around the top of the stew, then grill or bake for three or four minutes, until the cream turns golden brown. Serve warm in shallow bowls. Summarize the above recipe in short.
Sure, here is a summary of the recipe for eggs in minty pea stew:
- In a medium casserole dish, bring 700ml boiling water to a simmer with a stock cube, mint stalks, salt, and pepper. Turn off the heat and let infuse for at least 5 minutes.
- Add shredded greens, spring onions, peas, beans, and pasta to the casserole dish and cook for 8-10 minutes, or until soft.
- While the vegetables are cooking, finely chop mint leaves and stir into creme fraiche with garlic. Season to taste.
- Heat the grill or oven to high. Break eggs into a small cup and gently slide each egg into a different corner of the casserole dish. Cover and simmer for 3 minutes, or until the whites are set.
- Top each egg with some of the creme fraiche mixture and bake for 3-4 minutes, or until the cream is golden brown. Serve warm.
Here are some tips for making this dish:
- Use fresh mint leaves for the best flavor.
- If you don't have a casserole dish that can fit under the grill, you can cook the eggs in a separate pan. Just make sure to cook them until the whites are set before adding them to the stew.
- You can use any type of pasta you like in this dish. I like to use penne or rotini, but you could also use spaghetti orzo.
- This dish is also delicious served cold. Just let it cool completely before storing it in the refrigerator.
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