Breakfast and Brunches, Vegetarian
Comments 2

Breakfast Split Peas with Fried Egg, Soured Cream and Dill

I’m hoping that with my all new consistent blogging routine will come a more natural reflection of the food I’m eating day to day. This is a breakfast I’ve been enjoying for a couple of weeks now. Therefore, thanks to its regular appearance on my Instagram stories, a recipe for it has been requested enough times to warrant my writing one. While it’s not super quick and easy and edible on-the-go like the most popular and pinnable recipes on the internet, it is very delicious and super filling thanks to all the protein in that eggs/pulses combo.

The habit I’ve gotten into here is cooking my batch of split peas on Sunday night using homemade chicken stock from the roast dinner, popping it in the fridge and then reheating throughout the week. It uses two pans in the morning and takes about ten to fifteen minutes door to door, so it’s more for the ‘get up early and blow dry my hair and have a proper breakfast’ folk than it is for the ‘roll out of bed, put on hopefully clean clothes and immediately leave the house’ gang. Both personality types are just as excellent, don’t get me wrong, but the latter would not be best pleased faced with this recipe, I suspect. I’ll have one for them soon, when I too rejoin the latter category and my hours return to 5am-12pm. But right now, with my 8am starts and 6am wake ups, I’m enjoying my leisurely put together breakfast routine. And now you can too, if you like.

 

Batch cook for at least 5 breakfasts:

350g yellow split peas
1 litre chicken stock

also have in:
pot of soured cream
packet of dill
box of eggs
2 lemons

Batch Cook:

  1. Soak the split peas overnight in cold water in a large bowl.
  2. In the morning, rinse the split peas really thoroughly in a sieve under cold water until the water is running completely clear.
  3. Put the split peas in a saucepan with the chicken stock, bring to the boil and then boil for 10 minutes. Bring the heat down to a simmer and cook for 30-40 minutes. Keep in a tupperware box in the fridge all week

In the morning before work:

  1. Gently reheat a ladleful or two of the split peas in a saucepan. When you’re happy with the temperature, add a few pinches of chopped fresh dill.
  2. Meanwhile, fry an egg. Squeeze a bit of lemon juice over the split peas just before serving with a dollop of soured cream and your cooked egg.

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