Shiitake mushrooms, peas and prosciutto with jammy eggs

Recipe

Step 1.

Place a large pan on medium heat and add 2 Tbsp of olive oil. Add the sliced mushrooms and cook until golden brown. Season with salt and pepper, then remove the mushrooms from the pan.

Step 2.

In the same pan, heat another 2 tablespoons of olive oil. Add the dry garlic and sauté for 1 minute until the garlic browns. Add the peas to the pan along with a little salt and pepper. Cook for 5 minutes until the peas are warmed through.

Step 3.

While the peas are cooking, prepare the hard boiled eggs. Bring a medium pan of water to the boil, add the eggs (in their shells) and cook for 8-10 minutes to your preference. Transfer the eggs to an ice water bath for a few minutes to cool, then peel the shell away and cut them in half.

Step 4.

Add the prosciutto to the pea mix and sauté for 2 minutes. Turn off the heat, then add in the mushrooms and combine everything together.

Step 5.

Serve the pea, prosciutto and mushroom mix along with one half egg per serving. Sprinkle with salt and pepper to taste.