- 3 free-range eggs
- 2 t white wine vinegar
- 100 g fresh peas
- Sea salt and freshly ground pepper, to taste
- 2 T Sunflower oil
- 50 g leeks, sliced julienne
- 2 t dill, finely chopped
- 3 T mayonnaise
- 2 t Extra virgin olive oil
Prepare your base follow this pizza base recipe.
Heat a litre of water in a saucepan but do not boil it. Crack an egg into a small bowl. Add the vinegar to the water and whisk to create a whirlpool effect. Quickly drop the egg into the centre of the whirlpool and cook for 5 minutes for soft, or to your liking. Remove the egg from the water using a slotted spoon and place into a bowl of cold water. Repeat with the remaining eggs. Reheat in the water just before serving.
To make the smashed peas, boil the peas for 3 minutes, then transfer to a bowl. Mash roughly and season.
To make the charred leeks, heat the sunflower oil in a pan. Drop a leek into the oil. If it floats to the top and sizzles immediately, the oil is ready. Add the remaining leeks and fry, stirring continually, until light golden brown. Drain on kitchen paper and season with salt.
Stir the dill into the mayonnaise and season with pepper.
Preheat the oven to 200°C. Bake the pizza base until golden brown. To assemble, smear the dill mayonnaise onto the pizza base and spoon on the smashed peas. Top with the reheated poached eggs and charred leeks.