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The starter, Chic bistro

Perfect egg with crispy ham on pea cream

Perfect egg with crispy ham on pea cream is a bistro style starter for 6 people, with 25 minutes of active work and an egg that's cooked the day before. It takes a medium skill level and costs about €2.00 per person. Success depends on water temperature, 63 degrees for the egg and never hotter when reheating.

A perfect egg, silky all the way through, sitting on pea cream with crispy ham, and it makes quite an impression at the table.

Perfect egg with crispy ham on pea cream
For
6 people
Work
25 min
Total time
1 h 40
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.00
Calories per person
310 kcalcalculated by Kiloach, your weight coach

The egg spills slowly into the pea cream the moment you break it, with a yolk that stays creamy all the way through and a white barely set, almost milky. Crispy oven dried prosciutto adds the crunch the dish would otherwise miss, and mint keeps the cream fresh instead of heavy. It looks technical, but once you understand the temperature, it really isn't.

This is the kind of starter you serve for a dinner with friends in spring or summer, when peas are in season and you want something that stands out without touching a stove on the night itself. It pairs well with a simpler main course afterward, since most of the work happens the day before.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 53 min
  2. The same day 1 step, 10 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 2 steps, 3 min

The day before, cook the eggs at 63 degrees and make the pea cream, keep both in the fridge. On the day itself, bake the prosciutto slices until they're dry and crispy. There's nothing left to do right before guests arrive, and at serving time, you just reheat the cream, dip the eggs in 60 degree water for three minutes and plate everything.

The ingredients

6 people

Dairy

  • Eggs 6
  • Heavy cream 10 cl
  • Butter 20 g

Frozen foods

  • Frozen peas 400 g

Butcher

  • Prosciutto 6 slices

Fruits and vegetables

  • Fresh mint 4 sprigs

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Heat water to 63 degrees in a saucepan, lower in the whole eggs and hold that temperature for 45 minutes, then run them under cold water and keep them chilled. 45 min

    Without a thermometer, turn off the heat right after boiling and drop the eggs in for 12 minutes, the texture will be a bit firmer.

  2. Cook the peas in boiling salted water, drain them and blend with the cream, butter, mint, salt and pepper. 8 min

    Pass the cream through a sieve for a velvety texture with no stringy bits.

The same dayDuring the day, whenever you get a moment.

  1. Lay the prosciutto slices on a baking sheet lined with parchment, cover with a second sheet and bake at 180 degrees until dry and crispy. 10 min

    Place a second baking sheet on top so the slices stay flat.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the pea cream and dip the eggs in water at 60 degrees for 3 minutes. 3 min

    Don't let the water boil, the eggs would overcook and lose their silky texture.

  2. Pour the cream into shallow bowls, crack an egg on top and add a piece of crispy prosciutto.

    Crack the egg into a small dish first, that way you won't break the yolk in the bowl.

Our tips to get it right

  • Use a kitchen thermometer if you have one, it's the only reliable way to hold exactly 63 degrees for 45 minutes.
  • Pick very fresh eggs, they hold their shape better once cooked and are easier to handle when you crack the shell.
  • Serve right after adding the crispy prosciutto, the moisture from the cream softens it within minutes.

The variations

  • Swap the prosciutto for crispy fried lardons for a stronger, smokier flavor.
  • For a vegetarian version, skip the ham and add shaved parmesan crisped in the oven for a few minutes instead.
  • For a quicker version, cook the eggs soft boiled for 6 minutes in boiling water instead of the low temperature bath, the texture will be a bit firmer but still good.

What to serve it with

  • Crusty bread to scoop up the cream
  • A glass of dry, fruity white wine
  • A simple green salad to follow

Storage

The pea cream keeps for 2 days in the fridge in a sealed container. Eggs cooked the day before also keep for 24 hours chilled, well wrapped. This dish doesn't freeze well, the texture of both the egg and the cream would suffer.

Questions about this recipe

How do I know the egg is cooked right without a precise thermometer?

A perfect egg should wobble gently when you place it on the plate, the white barely holds and the yolk flows slowly. Without a thermometer, turn off the water right after boiling and drop the eggs in for 12 minutes, the texture will be slightly firmer but close.

Can I use fresh peas instead of frozen ones?

Yes, if you have fresh shelled peas, use the same amount, the flavor will be even finer. They may need a bit more cooking time depending on their size, until tender.

How do I plate this to make it look impressive?

Pour the cream into a slightly warm shallow bowl, gently place the egg in the center and lean the crispy prosciutto against it. A few fresh mint leaves around the egg finish the plate nicely.

Can this starter be made for more than 6 people?

Yes, the recipe scales easily, one egg and one slice of prosciutto per person. Just cook the eggs in small batches if your pot is small, to keep the water temperature steady.

Can a perfect egg on pea cream with crispy ham be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 2 steps, the same day, 1 step, when it's time to serve, 2 steps.

How long does it take to make a perfect egg on pea cream with crispy ham?

Allow 1 h 40 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "medium".

How many calories are in a perfect egg on pea cream with crispy ham?

About 310 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a perfect egg on pea cream with crispy ham cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

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