George Mendes brightens up baked eggs, soup with peas

George Mendes turns breakfast up a notch with his take on baked eggs. The Top Chef Master adds peas and bacon for a brighter flavor (and color!).

Eggs baked with peas and bacon
Servings:

Makes 4 servings

Ingredients

    • Extra-virgin olive oil
    • 1 1/2 ounces bacon, cut into 1/2-inch batons
    • 1/2 white Spanish onion, finely diced
    • 3 garlic cloves, thinly sliced
    • 1 fresh California bay leaf, torn every 1/2 inch
    • 1 pinch crushed red chile flakes
    • 3 tablespoons strained tomatoes
    • 2 cups frozen petit peas
    • Kosher salt
    • 4 large eggs
    • 1/4 cup parsley leaves
    • Fresh lemon juice

Preparation

Baking Directions:

Minted pea soup
Servings:

Makes 4 servings

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1/2 onion, small, peeled and thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2 1/4 cups green peas, fresh or frozen
    • 1/4 cup mint leaves, washed
    • 5 cups vegetable stock or water
    • Sea salt and pepper
    • 1/2 cup bacon lardons (optional)

Preparation

Baking Directions:

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