Pea cream with mint with poached egg

Preparation

1. We put the onion and the oil in the glass and crush during 6 seconds at speed 6.

2. We fry for 10 minutes, Varoma temperature, speed 1.

3. We add the evaporated milk and half a teaspoon of salt. We reduce during 8 minutes, Varoma temperature, speed 1. We take out and reserve.

4. We rinse the glass and put the liter of water and the peas. We cook them for 18 minutes, Varoma temperature, speed 1.

5. Meanwhile, we will prepare the poached eggs. We follow the technique that the Essential book teaches us. To do this, we cut a piece of large and square plastic wrap. We line the inside of the cup with it, letting it protrude from the sides. We smear it with our finger with a little oil. We break an egg and pour it on the plastic wrap inside the cup. Now, we collect the ends and make a small package with the plastic wrap, joining the ends into one and rolling it on itself, until we have a small ball-shaped package, which we will place in the center of the Varoma container.

6. We repeat the operation with the other 3 eggs.

7. When there are 8 minutes to finish step 4, we place the Varoma in position.

8. After cooking, we remove the Varoma, uncover and reserve. Strain the peas, reserving a little of the cooking water.

9. We return the peas to the glass, add 150 ml of the cooking water (cup and a half), the reserved milk mixture, the mint, a teaspoon of salt and pepper to taste. We crush during 1 minute progressive speed 5/10.

10. We tested the texture and taste. If we want it more fluid, add another beaker of the cooking water, add salt and pepper and mix for 10 seconds at speed 7.

11. We serve in individual plates or bowls with a poached egg over the cream.