Poached egg on pea and potato cream

A simple yet elegant recipe, perfect for bringing something delicious to the table without overcomplicating things.
The poached egg meets the sweetness of the pea cream and the smoothness of the potato cream, for an enveloping and refined dish.

Ingredients (for 4 people)

For the pea cream

• 500 g of peas
• 50 g of white onion
• 1 clove of garlic
• 100 ml of cooking cream
• 500 ml of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• A pinch of nutmeg

For the potato cream

• 500 g of yellow-fleshed potatoes
• 200 g of whole milk
• 200 g of cooking cream
• 30 g of butter
• 30 g of grated Parmigiano Reggiano
• Salt to taste

For the poached egg

• 4 eggs
• Salt to taste

Preparation

1. Pea cream

1. Finely chop the onion and crush the garlic.
2. Heat the oil in a pan over low heat and sauté the onion and garlic for 5–7 minutes, until translucent.
3. Add the peas and let them flavor for 2 minutes.
4. Pour in enough broth to cover them, bring to a boil, then reduce heat and cover.
5. Cook for 15–20 minutes.
6. Remove from heat, add the cream and blend until a smooth cream is obtained.
7. Return to heat, season with salt and nutmeg and cook for another 2 minutes.

2. Potato cream

1. Peel the potatoes and boil them in boiling water until soft.
2. Mash them directly in a saucepan.
3. Add milk, cream and salt.
4. Bring to a boil and stir vigorously with a whisk until a smooth cream is obtained.
5. Remove from heat and add butter and Parmesan.
6. Stir until a velvety consistency is obtained.

3. Poached egg

1. Bring a pot of water to a boil.
2. Immerse a slotted ladle in the boiling water.
3. Break the egg directly into the immersed ladle.
4. Cook for about 2 minutes.
5. Drain gently.

4. Plating

1. Spread a base of pea cream on the plate.
2. Add a ring of potato cream.
3. Gently place the poached egg in the center.
4. Finish with a pinch of salt.

It's perfect if…

• you want an elegant yet simple dish to make
• you're looking for a refined vegetarian alternative
• you desire a warm and comforting dish even for brunch or events

Why it works

• The sweetness of the peas balances the creaminess of the potatoes
• The poached egg adds texture and richness
• The runny yolk naturally binds all the flavors together

Texture

• Creamy and velvety at the base
• Soft and enveloping in the center
• With a fluid heart that makes every bite complete

How to serve it

Serve it hot, freshly prepared, in deep or slightly hollowed plates to enhance the creams.

The Lina touch

To make this dish even more special, you can complete it with a touch of Lina sapori e delizie truffle butter: just a small curl to enhance the creaminess of the vegetables and transform a simple recipe into something truly special.

🍷 Tips and pairings

• Perfect with a still Pignoletto Vallona
• Also excellent with a Riesling Italico Ca’ Beltrami
• Ideal as a brunch starter or a light main course.

Enjoy your meal!