‘Eggs at the spa’ – pea cream and crispy pancetta

PT1H15M

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Ingredients

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Ingredients

Pea cream

To serve

1
Preheat a water bath to 50°C
2
Once the water bath is up to temperature, add the eggs (still in their shells) and cook for 58 minutes. After this time, remove and allow to cool
3
Preheat the oven to 180°C/gas mark 4
4
Line a tray with greaseproof paper, lay the pancetta out onto it and bake in the oven for 10 minutes
5
For the pea cream, sauté the onion in a saucepan with 2 tbsp of extra virgin olive oil. Add the peas and parsley and continue to cook for 10 minutes over a high heat
6
Add 500ml of hot water, bring to the boil and season. Remove from the heat and blend the mixture until you obtain a smooth cream
7
To serve, divide the pea cream between bowls, place an egg in the centre and add a pinch of salt, pepper and a slice of crispy pancetta. Decorate with a crouton and cress
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