Peas with Sorrel & Poached Eggs
ingredients
- 80g brown rice
- 2 tsp Dijon mustard
- 1 tsp mustard powder
- 1 tsp caster sugar
- 1 tbsp rapeseed oil
- Bunch of spring onions, sliced on an angle
- 3 garlic cloves, peeled and finely sliced
- 10g black mustard seeds
- 480g peas, defrosted
- 40g sorrel, roughly chopped
- 80g spinach
- 60g half fat Greek yogurt
- 1 lemon, juiced
- 4 eggs
- Red veined sorrel, for garnish
nutrition facts
Per average serving:
energy
1427 kJ / 341 kcal
17 %
fat
14 g
20 %
saturates
2.8 g
14 %
Sugars
6.5 g
7 %
salt
0.4 g
7 %
of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Cook the brown rice according to pack instructions. Drain and allow to steam dry.
- Combine the Dijon mustard with the mustard powder, sugar and enough water to form a smooth paste.
- Place a suitable size frying pan over a medium-high heat and add the rapeseed oil. Add the spring onion, garlic and mustard seeds. Sauté until beginning to caramelise. Add the brown rice and sauté for a further minute then add the peas, sorrel, spinach, the mustard paste, yogurt and the juice of the lemon (to taste).
- Fold everything through for a minute or two until everything is warmed.
- Poach the eggs.
- Serve a portion of the pea and rice mix with a poached egg and garnish with red vein sorrel.
Serving suggestion: swap the brown rice for Camargue red rice.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.