Happy Spring! My thoughts lately have been turning to Easter and the foods that define it, primarily eggs.
My garden has been producing a few handfuls of snap and snow peas, not enough at any one time for a full vegetable side. However the quantity is adequate for a supporting role with another key player, such as stir fried rice, pasta, or eggs. If you have never eaten snap or snow peas on the same day they are picked, you are in for a treat. They are sweet and juicy, nothing like the starchy three-day old peas you find at the grocers. Grab a bag full if you see them at your local farmer’s market and be sure to cook then the same day. With older peas use a trick of my mother’s, add a pinch of sugar to the pan while cooking them. You could also use frozen regular peas. This is the perfect dish to serve at a spring brunch.
If you are lucky enough to have your own chickens, this dish is star quality. For years we had backyard chickens and the eggs were amazing, with bright orange yolks. Unfortunately, to our great sadness, the last one died about six years ago. She was 12 which is a very advanced age for a chicken. Atlas (that was her name) was a pet and hadn’t laid an egg in years, but she would follow me around the garden happily eating any insects or slugs I discovered while gardening. One day I hope to have chickens again, we were the number one tourist stop in the neighborhood.
Scrambled Eggs with Goat Cheese and Spring Peas (serves 4)
- 2 cups snap and/or snow peas, stringed, rinsed, and sliced lengthwise
- 2 tablespoons sweet butter
- 1/2 teaspoon Kosher salt plus more for the eggs
- 9-10 eggs (preferably organic and pastured)
- 1 tablespoon of water or heavy cream
- 1/4 cup of fresh goat cheese, crumbled
- Additional salt and pepper as needed
- Melt the butter in a large skillet over medium high heat.
- When it stops foaming, add the peas to the pan. Saute for 2 minutes or until bright green.
- Meanwhile, scramble the eggs in a bowl with a tablespoon of water or heavy cream. Add a pinch of salt.
- Add the eggs to the skillet with the peas, sprinkle with the goat cheese, and turn the heat down to medium.
- Gently cook the eggs, pushing the eggs around in the pan until large curds form. Don’t hurry this process or over stir the eggs. Cook to your liking (my family likes soft curds but your own might like the eggs cooked longer) this took about 5 minutes.
Serve with buttered sourdough toast.
This looks amazing! Never thought to have peas in an egg dish but it looks fantastic! Bread looks awesome as well!
The sourdough starter came from Celia (Fig Jam and Lime Cordial), it’s “Sam, son of Priscilla”. Her starter has gone around the world.
Thank you for visiting!
I am consumed with jealousy! First of all, because it’s spring there, then there are those peas! Oh, and the dish, too with the peas, goat cheese and eggs! And the bread. Did I mention the bread!
Thank you. I think the dish might be good with a handful of those frozen petit pois…a bit of mint or some chervil?? I always have a bag in the freezer. It has been a long winter in most of the US, I can believe you are tired of it.
I am! It always makes me think how hard this time of year must have been for people in the days before we had greenhouses and food was shipped all over and so much available year round. I love chervil and mint, although I was very slow in using mint in anything but desserts. I’m reformed, now!
Yum – we are seriously over-egged here as our girls just keep on laying! This is a great way to use some of the egg-cess up! (So sorry, I just couldn’t help myself.)
I am so jealous, we loved having eggs from our own hens. Our neighbors were happy as well as they were gifted the egg-cess! Love it!
Never knew snow peas and snap peas were one of the same ! Cool!
Snow peas, sometimes called Chinese peas, are flat with small seeds. Snap peas are more like English peas with edible pods. So, they are closely related but not the same. My packages of seeds were all labeled snap peas (a personal favorite) but some of the plants turned out to be snow peas. I think the snap peas are sweeter and more like English peas.
And I really must do my sourdough starter!
I look forward to the post!