Peas with Bacon and Eggs

Thanks again for all your amazing comments yesterday. You all make me feel so special, I felt like I was winning a major award! :)

So anyway, I spent some QT with my friends over the weekend and as usual we went to the farmers market and I was excited to find some fresh peas already shelled. I eagerly scooped up a bag without the slightest idea as to what I would do with them. I wasn't really in the mood for pasta, but I had some bacon and since peas and bacon are a natural combination, I whipped this up. This would definitely be great mixed into a pasta and topped with a poached egg to give it some sauciness. One note about using fresh peas...you should really use them as soon as you get them because the longer you wait, the starchier and less sweet they get. This was really good, but the peas were not quite as sweet as I hoped and dreamed they would be and I made this only a day after I had picked up the peas. The long weekend is almost upon us. Do you have any Memorial Day plans?

Peas with Bacon and Eggs
(By Esi)

Makes 2 servings

4 slices bacon, chopped
1 shallot, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup fresh or frozen shelled peas
2 eggs, hard boiled and sliced

In a large skillet, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon and drain the bacon on a towel. Drain most of the fat from the pan except for about two teaspoons.

Add the shallots and garlic to the pan and season with salt and pepper. Cook until they are softened and the shallots are translucent, about 5 minutes. Add the peas to the pan and toss to combine. Cook for about 3 minutes. Add the bacon back to the pan and stir to combine. Transfer to a plate and top with the sliced eggs.

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