Fried eggs with Capucijner peas and anchovies
Capucijner peas with bacon – it doesn’t get more Dutch than that. In this twist, we swap the bacon for goat's cheese and anchovies. Delicious with fresh purslane, another local favourite!
If you can't find purslane, lamb's lettuce (mâche) makes a great substitute.
Bring a pot of water to a boil. Cook the Capucijner peas for 6–9 minutes until tender. Drain and rinse under cold running water to stop the cooking process.
Heat a large skillet over medium heat. Once hot, add 2 tablespoons of olive oil and sauté the garlic and anchovies for 1 minute (don’t let the garlic brown). Add the peas, tomato, purslane, and scallions, and cook for 2 more minutes, stirring gently.
Lower the heat and make a little well in the veggie mixture. Crack in the eggs, crumble the goat's cheese over the vegetables, and cover with a lid. Let it cook on low for about 4 minutes, until the eggs are set.
Meanwhile, toast the bread slices in a toaster or hot grill pan.
Sprinkle parsley, chervil, and flaky salt over the dish, and finish with freshly ground black pepper. Serve with the toast.
