Fried eggs with bacon and peas

    40 min

    A fast but easy Italian brunch dish of peas cooked with bacon and garlic in a pan with eggs. Serve hot with toast. It's so colourful - it might just brighten your day!

    2 people made this

    Serves: 2 

    • 40g bacon lardons
    • 4 tablespoons of extra virgin olive oil
    • 1 clove of garlic, peeled and left whole
    • 200g frozen garden peas
    • 4 tablespoons water
    • 4 eggs
    • salt and freshly ground black pepper, to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a non-stick frying pan, fry the bacon lardons with olive oil and peeled garlic clove until bacon is crisp and golden. Add the frozen peas (without thawing them) and 4 tablespoons water. Cook for about 10 minutes or until the peas have absorbed almost all the water.
    2. Break the eggs directly into the pan with the peas and cover with a lid. Cook over low heat until the egg whites have firmed.
    3. Remove garlic clove, season to taste with salt and pepper.

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