Purée of split peas, boiled egg and kasha

For one person | 10 minutes to prepare | 20 minutes to cook | price 1 euro

  • 80 g green beans
  • 1 egg
  • 50 g of milk
  • some croutons
  • ½ cup of garlic
  • 1 tablespoon of olive oil
  • salt and pepper

The day beforesoak the split peas in a large bowl.

Secret Day, peel and chop the garlic. Wash the beans, drain and put them in a saucepan. Add water (double and half the amount of peas) and minced garlic. Stir briefly, then cover and simmer for 20 minutes, stirring occasionally.

Pour water into a small fountain. Once it’s heated, gently fold in the egg using a spoon. Let it cook for 5 minutes, 30 minutes if it’s small and 6 minutes if it’s big. When ready, send it in a bowl of cold water to stop cooking. Click on the table to break the shell, then gently remove it.

Pour the olive oil in a hot pan, add the croutons, a little salt and pepper, and brown them for a few seconds while stirring. Put the kasha in a saucepan with once the amount of water, cover and cook for 5 minutes; it should be hard on the outside.

When the split peas are about to melt in your mouth, drain them in a saucepan to retain the liquid. Purée them with a hand blender, little by little, until you have a sweet, not too fast or too thick; if necessary, replace with reserved cooking liquid. Salt and pepper. Put the puree in a bowl, add a soft-boiled egg on top and sprinkle with croutons and vodka.


Split the peas
Legumes, or pulses, contain calcium, iron, fiber and plant protein. They are very tasty because they are filling and their glycemic index is low.

Water freezes when its temperature is close to boiling, but not quite.

5 minutes and 30s
Cooking a soft-boiled egg should be correct so that the yolk is still a little runny: 30 seconds more or less, and the yolk is stable or very runny!

Kacha, or kasha, is the name given to roasted buckwheat grains. In this method you can also use unroasted buckwheat. Interesting fact: buckwheat is a gluten-free cereal.

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