Peas with Poached Egg

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When the fridge is bare, I often eat peas one way or another. This is what I made with peas and an egg and a few bits left over from cooking in the week. It did the job.

Ingredients:

few handfuls of frozen peas, cooked until tender

1 clove garlic, sliced finely

dessertspoon of capers

knob of butter

a few oregano leaves, torn

squeeze of lemon juice

parmesan shavings (or crumbled feta)

egg(s)

bread

How to make:

Prepare ingredients: boil peas until tender and drain. Heat water to poach egg. In a frying pan, melt a decent knob of butter on a low heat with the garlic. When aromatic, and the butter has foamed gently for a bit, squeeze in lemon juice. Poach the egg by breaking in gently to simmering water. Make toast. Turn off the heat for the butter and toss the peas in the butter. Mix in capers and oregano. Season with salt and pepper. 
In a bowl, place the peas mixed with a grating of parmesan. Arrange egg on top with a grating of pepper. Serve with toast and eat with a spoon.
Eaten with:
Water.
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