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Turkish-style egg with low-sugar and low-GI pea cream

Recipe taken from the website https://zerosucreetigbas.fr/oeuf-a-la-turque-et-creme-petits-pois-ig-bas/

Low GI Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 20 minutes
Energy: 289 kcal / serving

Instructions

  • 1.   PEA CREAM
    Cook the peas in water or steam. Then put all the ingredients in a blender and blend until smooth. Season with salt and pepper.
  • 2.   WHITE CREAM
    In a bowl, mix skyr and Greek yogurt. Add lemon juice and chopped shallots. Sprinkle with cumin. Season with salt and pepper.
  • 3.   SOFT-BOILED EGG
    Once the water is boiling, place the eggs and cook for 5 minutes.
    Remove the eggs and place them in a bowl of cold water.
  • 4.   Plating like a top Chef 😆 :
    Spread the pea cream, place the white cream in the middle. Place a peeled egg on top. Sprinkle with seeds 🐔 (sunflower, pumpkin, sesame) and herbs 🌿 (coriander, parsley). Cut the egg to see the yolk flow and it's time to enjoy 😋

Ingredients for servings

  • CRÈME DE PETITS POIS :
  • 200 g of pea
  • 250 g of fresh spinach
  • 50 g of chavroux
  • 100 g of plant-based milk
  • 3 leaf of parsley
  • CRÈME BLANCHE :
  • 100 g of skyr
  • 50 g of greek sheep yogurt
  • 2 shallots
  • 1 tablespoon of lemon juice
  • 2 teaspoon of ground cumin
  • OEUF MOLLET :
  • 2 eggs
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    289 kcal
    14 %
  • Fat
    10,74 g
    15 %
  • of which saturated
    3,86 g
    19 %
  • Carbohydrates
    16,21 g
    6 %
  • of which sugar
    9,61 g
    11 %
  • Protein
    25,46 g
    51 %
  • Fibers
    9,49 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.