Pea puree with meat and egg

Instructions

• 1
  Peel both the onion and garlic, finely chop the onion, and roughly chop the garlic. 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
  Approximately 15 minutes before the peas are cooked, 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, place the pork neck slices into it, reduce the heat to low, and sauté for 4⁠–⁠5 minutes. Then flip the meat slices, crack 2 eggs into the pan, cover the pan with a lid, and cook 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 an immersion blender.
• 6
  Divide the finished pea puree into 2 plates, add 2 slices of pork neck and 1 fried egg to each serving, and serve.