Pea Shoots Salad by John

You Will Need

  • 1 cup of frozen peas
  • 2 tsp white wine vinegar
  • 3 bacon rashers, chopped
  • 2 free-range eggs
  • 70g of pea shoots
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1/2 clove garlic, smashed and finely chopped
  • A pinch of freshly ground black pepper and salt


Light and flavoursome, this Pea Shoots Salad by John is a winning dish for a quick mid-week meal. Crisp pea shoots nestled between salty bacon, topped with a warm poached egg, this dish offers the best of both worlds. Thank you John for this superb recipe!


  1. Combine all the ingredients for the dressing into a bowl. Taste for seasoning and adjust as necessary. Set aside.
  2. Cover the peas with boiling water, let them stand for a minute or two. Drain the peas and set aside.
  3. Heat a pan and fry the bacon until crisp. While the bacon is frying, half-fill a deep saucepan with boiling water and set it on the stove at a slow simmer. Add the vinegar. Break each egg into a teacup, make a whirlpool and slip it gently into the middle of the pan. Poach for 3 minutes, depending on the size of your egg, or until the white is cooked and the yolk is still quite runny.
  4. Remove with a slotted spoon, place on a warm plate and cover while you poach the remaining egg.
  5. Drain the bacon on kitchen paper. Arrange the pea shoots on two plates, sprinkle over the peas and bacon, and top each salad with a warm poached egg. Add the dressing to a separate bowl and serve.

Serves: 2 people