Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3 or so minutes until just tender.
Drain the peas and place them in cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas.
Process the peas in a blender, adding just enough cold water to form a spreadable puree. Add a pinch of salt to taste. Add optional lime zest, lemon zest or lemon/lime juice to brighten up the puree, if desired. Set the prepared puree aside.
Rinse and dry the Swiss chard. Separate the leaves from the stalks. Chop the stalks into 1-inch pieces. Chop the leaves roughly.
Heat some oil over medium heat. Saute red pepper flakes for about 30 seconds. Add the stalks and cook for about 3 minutes until they start to soften. Add the garlic and cook for another 30 seconds or so. Add the leaves, season with a pinch of salt, lower the heat to medium-low, cover and cook, stiring occasionally for about 3 minutes until tender and slightly wilted. Transfer to a plate.
Using the same skillet over medium heat, add another teaspoon of oil or so, and sear the summer squash for about 3 minutes per side until golden and slightly tender. Be sure not to burn. Remove to a plate.
Add another teaspoon of oil, wait until it gets hot and add your eggs. Cook until whites are set, then cover and cook until yolks are cooked to your liking. Season with salt and pepper.
To plate, put some pea puree in the middle of the plate. Top with swiss chard, summer squash, tomatoes, peppers, basil leaves, feta cheese, if using, and any other additons of choice. Add the egg; serve right away with freshly ground black pepper and a drizzle of olive oil.
Ingredients
Directions
Start by making the pea puree. Bring a pot of salted water to the boil and cook the peas for 3 or so minutes until just tender.
Drain the peas and place them in cold water or scatter on a large baking sheet, in order to stop the cooking process and cool the peas.
Process the peas in a blender, adding just enough cold water to form a spreadable puree. Add a pinch of salt to taste. Add optional lime zest, lemon zest or lemon/lime juice to brighten up the puree, if desired. Set the prepared puree aside.
Rinse and dry the Swiss chard. Separate the leaves from the stalks. Chop the stalks into 1-inch pieces. Chop the leaves roughly.
Heat some oil over medium heat. Saute red pepper flakes for about 30 seconds. Add the stalks and cook for about 3 minutes until they start to soften. Add the garlic and cook for another 30 seconds or so. Add the leaves, season with a pinch of salt, lower the heat to medium-low, cover and cook, stiring occasionally for about 3 minutes until tender and slightly wilted. Transfer to a plate.
Using the same skillet over medium heat, add another teaspoon of oil or so, and sear the summer squash for about 3 minutes per side until golden and slightly tender. Be sure not to burn. Remove to a plate.
Add another teaspoon of oil, wait until it gets hot and add your eggs. Cook until whites are set, then cover and cook until yolks are cooked to your liking. Season with salt and pepper.
To plate, put some pea puree in the middle of the plate. Top with swiss chard, summer squash, tomatoes, peppers, basil leaves, feta cheese, if using, and any other additons of choice. Add the egg; serve right away with freshly ground black pepper and a drizzle of olive oil.
