FRIJE

Instructions

• 1.   The day before, soak the split peas in a large bowl.
• 2.   On the day of the recipe, peel and chop the garlic.
  
  Rinse the split peas, drain them, and put them in a saucepan.
  
  Add water (two and a half times the volume of the split peas) and the chopped garlic.
  
  Mix for a few moments, then cover and simmer for 20 minutes, stirring occasionally.
• 3.   Heat water in a small saucepan.
  
  When it simmers, gently lower the egg using a tablespoon.
  
  Let it cook for 5 minutes and 30 seconds if it is small and 6 minutes if it is large.
  
  When it is ready, transfer it to a bowl of cold water to stop the cooking process.
  
  Tap it on the table to crack the shell, then delicately remove it.
• 4.   Pour olive oil into a hot skillet, add a little salt and pepper, and let it brown for a few seconds while stirring.
• 5.   When the split peas are almost melting in the mouth, drain them over a saucepan to keep the liquid. Puree them with an immersion blender gradually until you have a smooth texture, neither too liquid nor too thick; if necessary, adjust with a little of the reserved cooking water.
  
  Season with salt and pepper. Put the puree in a bowl, add the soft-boiled egg on top.

Nutritional information *