Do you ever find yourself staring blankly into the fridge, wondering what to make for a quick and satisfying meal? I've been there – too many times to count. That's why I'm absolutely thrilled to share one of my go-to recipes: Sautéed Eggs with Sugar Snap Peas and Lemon. This dish is not only incredibly easy to whip up, but it's also bursting with fresh, vibrant flavours. We have a lemon tree at home and it is so hard to get a grip on how many lemons it produces during the year, my goodness!
Imagine this: perfectly runny eggs nestled amongst crisp-tender sugar snap peas, all brightened up with a zing of lemon. It’s a symphony of textures and tastes that will awaken your senses and leave you feeling energized. Whether you're looking for a speedy breakfast, a light lunch, or a simple supper, this recipe has got you covered. And believe me, it is such a tasty dish, I had to stop myself from over eating it. Once I forgot to add salt and pepper on it, and it still tasted amazing!
Required Equipments
- Large Skillet
- Whisk
- Spatula
- Cutting Board
- Chef's Knife
Sauteed Eggs with Sugar Snap Peas and Lemon: Frequently Asked Questions
Sauteed Eggs with Sugar Snap Peas and Lemon
Sautéed Eggs with Sugar Snap Peas and Lemon is a quick, easy, and flavorful dish perfect for any meal. Runny eggs, crisp sugar snap peas, and a zing of lemon create a delightful combination.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 3 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Grab your skillet and set it over medium heat. Give it a minute or two to warm up.
- Heat the Oil: Drizzle in the olive oil. You'll want enough to lightly coat the bottom of the pan—this prevents sticking and helps everything cook evenly.
- Sauté the Sugar Snap Peas: Toss in the sugar snap peas and let them sizzle for about 3-4 minutes. Keep them moving around with a spatula so they get a nice, even char without burning. They should be bright green and slightly tender.
- Crack the Eggs: Make a little space between the sugar snap peas and crack the eggs directly into the skillet. Try to keep them separated so they cook individually.
- Cook the Eggs: Let the eggs cook for about 2-3 minutes, or until the whites are set but the yolks are still runny. If you prefer your yolks more done, cook them a bit longer.
- Season Generously: Sprinkle the eggs and sugar snap peas with salt and freshly ground black pepper. Don't be shy!
- Zest the Lemon: Grate the zest of half a lemon over the eggs and sugar snap peas. The lemon zest adds a bright, citrusy aroma and flavour that really elevates the dish.
- Serve Immediately: Slide the sautéed eggs and sugar snap peas onto a plate. Garnish with a few extra lemon zests, if desired. Serve right away while the eggs are still warm and the yolks are runny. I did a mistake when I addd the lemon zest on mine it was too late.
- Pro Tip: Serve it with a slice of toasted rustic bread for soaking up those runny yolks! One of my friends tried it with gluten free bread which was a fun expiriment.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 12g
Fat: 18g
Carbohydrates: 10g
Fiber: 4g
Calcium: 50mg
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