Poached egg on mint spring pea puree with truffle oil

Ingredients

• 2
  
  eggs
  
• 1
  
  packet frosen petit peas
  
• 1/3
  
  cup chicken or vegetable stock
  
• 1
  
  handful fresh mint
  
• 2
  
  tablespoons extra virgin olive oil
  
• 1
  
  white truffle oil
  
• 
  
  fresh ground pepper
  

Directions

1. Puree peas, stock, mint and olive oil in blender or food processor lightly
2. poach egg in boiling water, use whatever technique you prefer, making sure not to overcook yolk
3. Remove poached eggs and set on plate on top of pea puree, lightly pour truffle oil over dish and generously pepper and serve, enjoy!