Sweet Pea Crostini with Poached Egg

Using the finest baguette, giving it a topping, and turning it into crostini renders it an entirely different proposition. This version was conceived as a showcase for the first sweet peas of early summer. We hope you enjoy creating this delicious meal, perfectly paired with a wine selected by winemaker, Jamie Marfell. Makes 12 Crostini

  • 1/2 baguette sliced diagonally, thickness to taste
  • 3 tbsp (45 mL) olive oil
  • Salt
  • 2 cups (500 mL) fresh sweet peas
  • 2 tbsp (30 mL) minced mint
  • 2 tbsp (30 mL) lemon juice
  • Pepper
  • 4 eggs
  • 1 tbsp (15 mL) warm milk
  • 1 tbsp (15 mL) butter, melted
  • 1/2 cup (125 mL) grated Parmigiano-Reggiano
  1. Preheat the broiler. Sprinkle the baguette slices with 1 tbsp (15 mL) of the olive oil and some salt, then broil on both sides until golden. Set aside to cool.
  2. Blanch the peas in boiling salted water until tender, about 2 minutes. Shock in ice water and drain well. Chop the peas, and combine them in a bowl with the mint, lemon juice and remaining 2 tbsp (30 mL) olive oil and mix well (or blitz whole peas very briefly with the other ingredients in a food processor). Season and set aside.
  3. Poach the eggs until soft, about 3 minutes. Drain on paper towels, then transfer to a bowl. Chop the eggs with the edge of a spoon. Stir in the milk and butter, and adjust seasonings.
  4. Spread the pea mixture on the toasts and follow with a little of the egg mixture. Top with a sprinkle of Parmesan

Substitution: For a more refined presentation, top each crostini with a whole poached quail egg in place of the chopped egg.

Tip: If fresh peas are not in season, you are better off using frozen ones (plunged briefly into boiling salted water, refreshed in ice water, and drained) rather than some once fresh and now jet-lagged edition from the “fresh” produce section of the supermarket.