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Ingredients
Bacon dust
- 150 g rindless bacon rashers (approx. 4 rashers)
Pea purée
- 700 g water
- 1 - 2 tsp Vegetable stock paste, to taste (see Tips)
- 1 spring onion/shallot, trimmed and cut into thirds
- 2 pinches ground black pepper, plus extra to season
- 330 g frozen peas
- 4 eggs
- sea salt, to season
- 130 g sugar snap peas, trimmed, cut into slices lengthways
- goats cheese, cut into pieces, to serve
- pea shoots, to serve
- 4 slices sourdough bread, toasted (optional)
- Nutrition
- per 1 portion
- Calories
- 3056.9 kJ / 730.6 kcal
- Protein
- 34.3 g
- Carbohydrates
- 87.7 g
- Fat
- 26.9 g
- Saturated Fat
- 10 g
- Fibre
- 8.2 g
- Sodium
- 1251.2 mg
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