Peas à la français with poached eggs and toasts recipe
 Braised peas and lettuce are usually served as an accompaniment to meat, but here they are the star of the show. This is designed to be a low cost recipe. 200ml/7fl oz vegetable stock 50g/1¾oz butter 300g/10½oz frozen peas 2 Little Gem lettuce, 1 shredded, 1 cut into quarters lengthways 3 sprigs tarragon salt and pepper 1 small baguette or baton, cut into 12 slices 4 eggs 1 tsp white wine vinegar 200ml/7fl oz vegetable stock 50g/1¾oz butter 300g/10½oz frozen peas 2 Little Gem lettuce, 1 shredded, 1 cut into quarters lengthways 3 sprigs tarragon salt and pepper 1 small baguette or baton, cut into 12 slices 4 eggs 1 tsp white wine vinegar Method Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat.Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides.Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs.Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat. Heat the stock and butter in a large frying pan until simmering, stirring to mix. Add the peas and cook for two minutes, then add the Little Gem lettuce and two of the tarragon sprigs. Cook for 3-4 minutes, or until the lettuce has wilted, taste and season with salt and pepper to taste. Remove from the heat. Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides. Meanwhile toast the slices of bread either on a griddle pan, under a hot grill or in the toaster. Season with a pinch of salt and pepper on both sides. Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs. Heat a large, wide shallow pan of water. Break an egg in a teacup or ramekin. Whisk the vinegar and a pinch of salt into the water and gently drop the egg into the swirling water. Poach for 3-4 minutes or until the white is set and the yolk still runny (or until cooked to your liking). Remove with a slotted spoon and pat dry. repeat with the remaining eggs. Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Remove the tarragon sprigs from the peas. Serve the peas on the toasts with a poached egg on top. Season the egg with a pinch of salt and pepper and garnish everything with roughly torn leaves from the remaining sprig of tarragon. Serve immediately. Recipe tips In May 2013 this recipe was costed at £3.22 at Asda, £3.32 at Tesco and £3.87 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard.