High-Protein Greek Fava (Split Pea Puree) with Poached Egg and Kalamata Olives
A hearty and savory Greek-inspired breakfast featuring creamy split pea puree, topped with a perfectly poached egg and briny Kalamata olives, boosted with Skyr for extra protein.
Nutrition Facts
Ingredients
Instructions
Step 1
Rinse yellow split peas thoroughly. In a saucepan, combine split peas with 600ml of water, chopped onion, and minced garlic. Bring to a boil, then reduce heat and simmer for 15 minutes, or until peas are tender and most water is absorbed, stirring occasionally.
Step 2
While peas cook, bring a separate small pot of water to a gentle simmer for poaching eggs. Carefully crack each egg into the simmering water and cook for 3-4 minutes until whites are set and yolks are runny.
Step 3
Once peas are cooked, mash them with a fork or blend roughly for a creamy texture. Stir in olive oil, lemon juice, chopped fresh dill, salt, and black pepper. Adjust seasoning to taste.
Step 4
Spoon the fava puree into a bowl. Top with the poached eggs, scattered Kalamata olives, and a dollop of Skyr. Serve immediately.
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