Spring Peas with Eggs and Ham
Published: May 15, 2013 11:29AM PDT
"At my house, we kick off Easter morning with a rousing egg hunt that keeps everyone laughing. All the excitement revs up people’s appetites, so I like to have a meal ready that takes a minimum of cooking. This baked casserole makes the perfect brunch. It pairs peas, garlic, and basil with peppers, eggs, and serrano ham." Click here to read the rest of Mary Sue's Sunday Brunch story.
1/4 cup extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
1 tsp salt
1/2 tsp freshly ground black pepper
5 cloves garlic, minced
1/4 cup pine nuts
3 cups green peas (fresh or frozen)
3/4 cup water
1/2 cup roughly chopped fresh basil leaves
2 red bell peppers, roasted and peeled, one diced and one cut into 1/4-inch strips
2 oz serrano ham or prosciutto, cut into thin strips
1/3 cup grated Parmesan cheese 1.
Preheat oven to 400°F.
In a large, heavy skillet, heat oil for 30 seconds. Add onion, salt, and pepper. Cook over medium heat for 10 to 12 minutes or until onion is soft and golden. Add garlic; cook for 5 minutes, stirring often.
Meanwhile, toast pine nuts in a dry pan over low heat until slightly golden and aromatic, 4 to 6 minutes. Add to skillet, along with peas and water. Simmer for 5 minutes or until peas are cooked. Add basil, diced bell pepper, and ham; bring to a boil.
Remove skillet from heat. Spread pea mixture evenly in a 9-inch round or square ceramic or earthenware casserole dish or skillet. With the back of a ladle, make 8 indentations in pea mixture. Break eggs carefully, one at a time, into a bowl and slide each into an indentation. Frame eggs with bell pepper strips and sprinkle all with cheese. Bake for 12 to 15 minutes or until eggs are cooked to your liking.
Serves: 4. Per Serving: 500 calories, 27g carbs, 27g protein, 33g fat, 390mg cholesterol, 1,210mg sodium, 8g fiber