Recipe for peas with Iberian ham

Spring Peas with Iberian Ham, Poached Egg, and Crunchy Almonds

This recipe elevates the classic “peas with ham” to a more sophisticated experience, combining the sweetness of fresh peas with the intense flavor of Iberian ham, the smoothness of the poached egg, and the crunchy contrast of the almonds.

• Yields: 2 generous servings
• Preparation time: 25 minutes
• Cooking time: 15 minutes

Ingredients:

For the peas:

• 500g shelled fresh peas (or good quality frozen peas)
• 100g diced Iberian ham
• 1 finely chopped fresh spring onion
• 1 finely chopped small garlic clove
• 50ml dry white wine (optional)
• 100ml good quality vegetable stock
• 2 tablespoons extra virgin olive oil
• A sprig of fresh mint
• Salt and freshly ground black pepper to taste

For the poached egg:

• 2 fresh eggs
• 1 liter of water
• 1 tablespoon of white vinegar
• A pinch of salt

For the almond crisp:

• 30 g of flaked almonds
• A little extra virgin olive oil
• A pinch of flaked salt

Preparation:

• Prepare the almond crisp: In a small frying pan over medium heat, toast the flaked almonds with a drizzle of olive oil and a pinch of flaked salt. Stir constantly until golden brown and fragrant (about 2-3 minutes). Remove from heat and set aside.
• Sauté the base: In a medium skillet over medium heat, heat the olive oil. Sauté the chopped scallion until translucent and tender (about 5 minutes). Add the chopped garlic and cook for another minute, until fragrant, being careful not to burn it.
• Add the ham and peas: Add the diced Iberian ham to the skillet and cook for a couple of minutes to release their fat and aroma. If using white wine, pour it in now and let the alcohol evaporate for a minute. Add the shelled (or frozen) peas and the vegetable broth.
• Cook the peas: Reduce the heat to low, cover the pan, and cook the peas until tender but still slightly firm (about 8-10 minutes for fresh peas, a little less for frozen). Stir occasionally to prevent them from sticking.
• Flavoring: A few minutes before the end of cooking, add the finely chopped mint leaves. Taste and adjust the salt and pepper to taste. Remember that the Iberian ham already adds a touch of saltiness.
• Poach the eggs: While the peas finish cooking, prepare the poached eggs. Heat the water in a pot with the vinegar and a pinch of salt until it begins to bubble gently (but not boil). Crack each egg into a separate bowl. Using a spoon, create a swirl in the water and gently slide an egg into the center. Cook for 3-4 minutes so the white is cooked and the yolk is still runny. Remove with a slotted spoon and repeat with the other egg.
• Serve: Divide the peas with ham between two bowls. Place a poached egg on top of each portion. Sprinkle generously with the almond crumble and a drizzle of extra virgin olive oil. Serve immediately to enjoy the combination of textures and flavors.

Chef’s Notes:

• For an extra touch of freshness, you can add some tender leaves of baby lettuce or fresh spinach to the peas in the last few minutes of cooking.
• If you don’t have vegetable broth, you can use water, although the broth will add more flavor.
• The cooking time of the poached egg is crucial to the experience. Adjust the cooking time according to your preference for the creaminess of the yolk.
• You can substitute the flaked almonds for toasted pine nuts for a slightly different flavor.
• For a more elegant presentation, you can use a plating ring to serve the peas and place the poached egg in the center.