Peas With Mint and Soft Poached Eggs

I always meet Joel, my agent, at the Noho Star for monthly status meeting breakfasts, and I always get the same thing: scrambled eggs with peas and tomatoes. Here, I have swapped poached eggs for scrambled, and I amped up the flavor by adding in some fresh mint. Feel free to swap out the green peas for snap peas or pea sprouts if you like. When the yolk breaks, the dish goes from great to stellar in seconds.

RECIPE INGREDIENTS (Peas With Mint and Soft Poached Eggs)

2 cups shelled fresh green peas
1⁄4 cup distilled white vinegar
1 tablespoon fine sea salt
Grated zest and juice of 1 lemon
plus 1 tablespoon lemon juice
8 organic cage-free eggs
3 tablespoons olive oil
1 celery rib, thinly sliced crosswise on the
diagonal
1 small yellow onion, finely diced
2 garlic cloves, smashed and finely chopped
1⁄2 cup hand-torn fresh mint leaves
2 heirloom tomatoes or medium vine-ripened
tomatoes, coarsely chopped
Salt and freshly ground black pepper

COOKING DIRECTION

Bring a large pot of water to a boil over mediumhigh heat. Blanch the peas in the boiling water until they turn bright green, about 25 seconds. Drain in a colander and run them under cold water for 30 seconds to stop the cooking. Set aside.

In a large saucepan, combine 4 cups of water with the vinegar, salt, and 1 tablespoon of the lemon juice. Bring the mixture to a rapid simmer over medium-high heat. Crack the eggs on the side of the pan and gently slip them into the water.

Let the eggs settle into the liquid and cook until coagulated, about 3 minutes. Using a slotted spoon, transfer the cooked eggs to a shallow plate. In a large skillet, heat the oil over medium-high heat. Add the celery, onion, and garlic and cook until translucent, 2 to 3 minutes. Add the mint, tomatoes, and blanched peas. Season to taste with salt and pepper and sprinkle with the lemon zest and juice. Toss well to combine.

Divide the pea mixture among 4 plates and top with 2 poached eggs per serving.

TD&N Nutrient Analysis (based on 4 servings): Calories: 314; Total Fat: 21 g; Saturated Fat: 5 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 11 g; Cholesterol: 423 mg; Sodium: 522 mg; Carbohydrates: 17 g; Fiber: 5 g; Protein: 17 g

Recipe by Sam Talbot, reprinted from The Sweet Life: Diabetes Without Boundaries by Sam Talbot. Copyright © 2011 by Sam Talbot. By permission of Rodale, Inc. Photograph by Tara Donne. www.rodalestore.com