Pea Mash with Meat and Egg

Instructions

• 1
  Peel the onion and garlic, chop the onion finely and the garlic coarsely. Drain the soaked peas.
• 2
  In a larger pot, heat 20 ml of sunflower oil and 20 g of lard over medium heat. Then add the chopped onion and garlic to the pot and sauté everything for 2⁠–⁠3 minutes over medium heat.
• 3
  Add the drained peas and vegetable broth to the pot and cook everything for 20⁠–⁠22 minutes over medium heat.
• 4
  About 15 minutes before the peas are done, heat 380 ml of sunflower oil in a large pan over medium heat. Meanwhile, cut the smoked pork neck into 4 equally sized slices. Once the oil is hot, add the pork slices, reduce the heat to low, and fry for 4⁠–⁠5 minutes. Then turn the meat slices, crack 2 eggs into the pan, cover with a lid, and fry for 4⁠–⁠5 minutes over low heat.
• 5
  Once the peas are cooked, remove the pot from the heat, add marjoram, salt, and pepper, and blend the contents of the pot until smooth with a hand blender.
• 6
  Divide the finished pea mash into 2 plates, add 2 slices of pork neck and 1 fried egg to each serving, and serve.