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

This playfully-titled recipe from Teresa Buongiorno is simple to make if you have a water bath at home. Just pop the eggs in, prepare the remaining ingredients and there you have it – a great starter for a sunny day, full of bold Italian colour and flavour.

First published in 2015
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Ingredients

Metric

Imperial

Ingredients

  • 4 eggs
  • 4 slices of pancetta, smoked
  • salt
  • pepper

Pea cream

  • 500g of fresh peas
  • 1 white onion, finely chopped
  • 1 bunch of parsley
  • 2 tbsp of extra virgin olive oil
  • salt

To serve

  • 4 croutons
  • micro cress

Equipment

  • Water bath

Method

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
  • 4 slices of pancetta, smoked
  • salt
  • pepper
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
  • 500g of fresh peas
  • 2 tbsp of extra virgin olive oil
  • 1 bunch of parsley
  • 1 white onion, finely chopped
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
  • salt
  • 4 croutons
  • micro cress
First published in 2015
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A true ambassador for Puglia’s modern food scene, Teresa Buongiorno’s inventive, self-taught style of cooking is a breath of fresh air.

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