In reply to Jasmine.

Peas with Poached Eggs

Yield 3
Time 25 min
Difficulty Medium

Ingredients:
3 tablespoons extra virgin olive oil
1 small onion, chopped
32 ounces chicken broth
1 pound fresh peas, shelled, or frozen peas
salt and black pepper to taste
3 large eggs

Method:
Add the extra virgin olive oil to a sauce pan and let it get warm.
Add the onion and cook it until it gets translucent.
Add the chicken broth and the peas.
Add salt and pepper as desired.
Let the broth and peas come to a boil.
Crack one egg and deposit it in a small glass bowl. Slowly deposit the egg in the broth.
Repeat the process for the other two eggs.
Let the eggs cook for about 2-3 minutes and serve.