Tradicional Foods
Dry Pea Poached end Egg Broth
Ingredients
Peas • Garlic • Onion • Bay Leaf • Egg • Chouriça (sausage) • Mint • Salt
Method
Peas: Chop up three cloves of garlic and an onion and brown adding a bay leaf • Add the peas and a little water • Season with salt • Bring to the boil, for a short moment to retain the natural colour • Strain through a sieve • Dry the peas and separate from the garlic and onion • Make a purée • Place to one side Egg: Separate the yolk from the white • Poach the egg yolk in water at a temperature of 60ºC for 30 minutes Chouriça: Cut the chouriça into rounds and crisp up in an oven at 180ºC for ten minutes • Place the pea purée at the bottom of the plate as if to replace the egg white • Place the poached egg yolk and the chouriça crisp on top, and garnish with some small mint leaves
