Poached eggs in peas sauce

Ingredients

• 240 ml Green peas, fresh
• 4 pcs Eggs
• 60 ml Chicken stock, low sodium
• 2 tsp Apple cider vinegar
• 2 tbsp Coconut cream, unsweetened, chilled
• 1/4 tsp Black pepper, ground

Method

1. Place the peas in a saucepot with 1 cup water.
2. Simmer the peas for 3 minutes and drain.
3. Transfer the peas to a food processor, and add the chicken stock, coconut cream, and a dash of black pepper.
4. Blend until smooth.
5. Transfer the mixture to saucepan and heat over very low heat until warm.
6. In the meantime, prepare the eggs; in a deep saucepan combine the vinegar with water.
7. Bring to a boil and reduce heat.
8. Once the water starts to simmer, make a whirlpool and crack an egg into it.
9. Poach the eggs for 3 minutes.
10. Repeat with remaining eggs.
11. Serve pea puree in on a plate and top with poached egg.
12. Garnish additionally with parsley and blanched peas.