Turkish-style egg with low-sugar and low-GI pea cream
Recipe taken from the website https://zerosucreetigbas.fr/oeuf-a-la-turque-et-creme-petits-pois-ig-bas/
Low GICourse: Main coursePreparation time: 5 minutesCooking time: 20 minutes
Instructions
1. PEA CREAM
Cook the peas in water or steam. Then put all the ingredients in a blender and blend until smooth. Season with salt and pepper.
2. WHITE CREAM
In a bowl, mix skyr and Greek yogurt. Add lemon juice and chopped shallots. Sprinkle with cumin. Season with salt and pepper.
3. SOFT-BOILED EGG
Once the water is boiling, place the eggs and cook for 5 minutes.
Remove the eggs and place them in a bowl of cold water.
4. Plating like a top Chef 😆 :
Spread the pea cream, place the white cream in the middle. Place a peeled egg on top. Sprinkle with seeds 🐔 (sunflower, pumpkin, sesame) and herbs 🌿 (coriander, parsley). Cut the egg to see the yolk flow and it's time to enjoy 😋
Ingredients for
servings
CRÈME DE PETITS POIS :
200g of
pea
250g of
fresh spinach
50g of
chavroux
100g of
plant-based milk
3leaf of
parsley
CRÈME BLANCHE :
100g of
skyr
50g of
greek sheep yogurt
2
shallots
1tablespoon of
lemon juice
2teaspoon of
ground cumin
OEUF MOLLET :
2
eggs
salt
(according to taste)
pepper
(according to taste)
Rates
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Nutritional information *
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* As an indication, before cooking, RDA of the EU.