Perfect for lunch or dinner, this eggs on sauteed greens recipe is made with the One⁰ Precision Poacher™. The precision of the poacher makes getting a creamy and consistent Sous Vide texture, easy.
1 leek, trimmed, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, crushed
Zest of 1 lemon
1 cup (140g) frozen peas, thawed
Salt and black pepper
1 tablespoon toasted pine nuts
Method
For best results, use the One⁰ Precision Poacher™
Put eggs on the egg tray and lower into the pot of the Precision Poacher. Fill with water up to the EGGSPERT fill line. Cover with the lid and insert probe through the vent. Press METHOD button to select EGGSPERT. The default temperature and time are shown on the LCD screen. Press START
Meanwhile, in a large non-stick pan, saute pancetta, turning once, over medium-low heat, until crisp and lightly brown. Take out and set aside. In the same frying pan fry asparagus for 1-2 minutes until bright green and tender crisp. Set aside
Add butter to pan. Add leek and saute, on medium heat, for 3-4 minutes or until softened
Add garlic, lemon zest and peas and cook for about 1 minute, or until fragrant, season
When the Eggspert eggs have finished cooking, take them out and run under cold water. Use the egg topper to top the eggs and pour eggs out onto a plate
Serve greens with pancetta topped with an Eggspert egg. Sprinkle with pine nuts and black pepper
