Pea Breakfast Fritters w/Fried Egg, Greens + Smoked Yogurt

Name: Pea Breakfast Fritters w/Fried Egg, Greens + Smoked Yogurt
Ingredients: 2 cups [400 g] split peas, preferably yellow but not critical, soaked for at least 4 hours; 4 pickle spears (2 oz [60 g]), roughly chopped; 5 sprigs parsley, roughly chopped; 2 onions (about 1 lb [450 g]), thinly sliced; 4 garlic cloves, smashed; 1 tsp coriander; 1½ tsp salt, plus more as needed; 5 sprigs dill, roughly chopped; 2 tsp cumin; 1 Tbsp balsamic vinegar; 1 tsp smoked salt (or 1 tsp salt and 3 drops liquid smoke); Neutral oil; 4 oz [125 ml] plain yogurt; ½ cup [125 ml] white wine (or water with a splash of red wine or apple cider vinegar); ½ cup [125 ml] white wine (or water with a splash of red wine or apple cider vinegar); ½ cup [125 ml] white wine (or water with a splash of red wine or apple cider vinegar); 2 oz [60 g] spinach, kale, chard, or other hearty green per person; 1 egg per person; Freshly ground black pepper; ½ cup [125 ml] white wine (or water with a splash of red wine or apple cider vinegar); 1 tsp smoked salt (or 1 tsp salt and 3 drops liquid smoke); 1 tsp smoked salt (or 1 tsp salt and 3 drops liquid smoke); 2 oz [60 g] spinach, kale, chard, or other hearty green per person; 2 oz [60 g] spinach, kale, chard, or other hearty green per person

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

If I were really cute and fancy, I’d make these with fried quail eggs and microgreens for an early morning soirée. Turns out I’m neither of those two things, so I make the fritters in big batches and then freeze the leftovers to repurpose when I need something to hold down an all-vegetable meal. They also work well fried and then cut into smaller pieces and used in place of croutons in a salad. The pickles add brightness and a subtle, can’t-quite-put-my-finger-on-that-flavor tang, but can o

Ingredients

Breakfast
Brunch
Gluten-free
Vegetarian

Ingredients

Method