A tartine of peas, pickled onions and egg

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Pickled red onions

Pickled red onions

Did I tell you we are moving?

Moving far indeed.

Something like 3,000 miles away.

I have been feeling excited, adventurous, but also petrified and paralyzed by so many decisions we must make in a short period of time. I will tell you more about the when and where soon, but for the time being, many of those questions are still up in the air even for us.

I will miss Florida winters though with the abundance of produce and springlike feeling. We are in the thick of it as we speak. This week we picked plenty of tomatoes from the community garden, the pea shoots getting taller and taller and the first chive flowers blooming.

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As we pack our belongings room by room (about a third of my props are already boxed away), I am also taking the time to go through our freezer. So many berries from last summer, diced winter squash… even venison from C’s uncle in Montana.

Time to start cooking everything we have.

I spotted a large bag of shelled peas from last spring, which were rather small with thin skin. “I think we should eat these with pickled onions and eggs” I mentioned to my mom. Growing up she cooked peas every spring with hard boiled eggs and Serrano. “But pickled onions?” she replied not convinced. My mom has never been one to really enjoy vinegary foods. When we were kids she refused to dress salads with vinegar, only lemon juice, something I never understood since they are both acids. But that’s the way it always was. So needless to say, she wasn’t very thrilled about the idea of pickled onions.

I was. I craved sweet and sour.

We made the pickled onions together and surprisingly she was keen on this combination. Toasted gluten-free bread with mashed peas, avocado, pickled onions, soft-cooked eggs, a pinch of sea salt and pepper.

And can I add… I think it’s my new favorite.

And my mom had seconds.

Pea shoots and flowers

Pea shoots and flowers

Pickled onions

1 cup (250 ml) apple cider vinegar
2 tablespoons lime juice
1 tablespoon natural cane sugar
1 tablespoon kosher salt
1 bay leaf
1 star anise
1/2 teaspoon pink peppercorns
1/4 teaspoon coriander seeds
2 medium red onions, peeled and sliced into thin rings

Combine the first eight ingredients in a medium saucepan. Add the onion rings and bring liquid to a light boil over medium high heat. Reduce heat to low and simmer for 15 to 20 minutes until tender, but do not let the onions fall apart. Remove the onions and liquid, which by now will be pink, into a bowl and cool completely. Store in the refrigerator for up to a couple of weeks.

Pea, pickled onion, avocado and egg tartine

serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil plus more for finishing
1/4 cup sliced leeks
1 clove garlic, minced
10 ounces fresh or frozen sweet peas (I used frozen)
3/4 teaspoon fine seal salt plus more for finishing
1/4 teaspoon black pepper plus more for finishing
1/4 teaspoon ground coriander
Pinch of cumin
1 to 2 tablespoons of vegetable stock or water if needed (since I used frozen peas I didn’t need any liquid)
8 slices of gluten-free bread
1 avocado, peeled and sliced
1/2 cup pickled red onions
Pea shoots, optional
4 soft-cooked eggs (see method below)

Heat a medium saute pan over medium heat. Add the butter, olive oil, leeks and onions. Cook until tender but not brown. Add the peas, salt, pepper, coriander and cumin and cook until tender, about 3 to 5 minutes depending on the size (frozen ones cook a bit faster and they also release a bit of water, so adjust liquid if needed by adding vegetable stock).

Transfer the peas to a food processor and pulse until it turns to a very chunky puree. I like to keep some texture.

Toast the slices of bread. Spread some of the pea mash on top. Top with sliced avocado, pickled onions, soft-cooked eggs, pinch of salt, pinch of black pepper, pea shoots and olive oil.

Soft-cooked eggs

This is one of my favorite ways to cook eggs. It’s very simple.

Take the eggs out of the refrigerator about 20 minutes earlier if you can so they are not so cold. You can still make it when they are cold, but the time indicated here are for room temperature eggs.

Fill a small saucepan with about 4-inches of water and bring this to a boil over high heat. When the water begins to boil, make circular swirls in it with a spoon. Gently drop in the eggs and continue to swirl the egg around for a few seconds. This will ensure the yolk stays in the center.

Have a bowl with ice water ready.

Cook the eggs for 5 minutes. Remove the eggs from the boiling water and transfer into the ice bath. This will stop the cooking process. I don’t like my eggs too cold, so don’t leave them in the ice for too long. Gently crack the shell and peel. Cut the egg in half and you should have a perfectly cooked white and a soft yolk.


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68 Responses to “A tartine of peas, pickled onions and egg”

  1. Dena says:

    Wow Aran:

    This meal looks amazing. And what a beautiful thing to create while you are in the midst of an upheaval. I hope the packing and the getting ready to go is a smooth and happy transition for your family. I will look forward to hearing the details of your upcoming move, including your new destination, as you are able to fill us in on things.

    Best of luck, Dena

  2. Elisa says:

    CanI say that I love your photography more and more? In between these sombre photos that seem to have the center stage on blogs nowadays, your colourful photos are really refreshing! I’m curious to see in what ways the different climate will influence your photos!
    And, I’ve to admit that I tend to share the same sentiments of your mum about vinegary foods, even if I love vinegar on its own, especially balsamic… But, however, this one speaks spring from every pore! And the peas flowers… I love them, really beautiful.
    Good luck for the move! your new location will feel more like your native basque country, hopefully…!

  3. Megan says:

    Good luck with the move! It can be hectic and overwhelming, but I’m sure it will all work out in the end :) Pickled onions are my favorite, as I LOVE anything with vinegar. These tartines look beautiful, I look forward to trying them out when I can get my hands on some fresh peas this spring!

  4. Bob says:

    Stunning pictures and awesome presentation.

  5. This looks great! It’s definitely becoming a part of my future To-Do list! :) I’m sure my mom will love it, and I wish you the best on your move!

  6. Giulia says:

    I don’t usually like anything pickled, but this I’d try. I just made pea hummus, so good and I love the happy green in winter.
    Good luck packing.

  7. Noel McNeil says:

    Oh, I’m excited to hear where you are moving to! My hubby and I moved 7 times in 6 years, so I don’t envy you the moving process, but I know what your going through when you talk about packing. Ugh! I hope it goes smoothly and I will be checking here daily to find out your destination. :)

    • Aran says:

      7 times in 6 years is a *lot*. I hope you are right and everything goes smooth. Lots of pieces to the puzzle as they say. Thank you!

  8. Ibabe says:

    Onerako bada, eta horretaz zihur nago…ongi egina.
    Azkenaldian denak abiada haundia hartu duela dirudi, liburuak, tailerrak etabar eta iruditzen zait mugitzearena azkenengo pausu “haundia” dela.
    Posten naiz.
    Eta aldi berean irrikitan nago, noruntz mugituko zareten jakiteko, ze paisai berri ikusteko aukera izanen degun….
    ZORIONAK eta onerako izan dadila…

  9. Liz says:

    An incredible move and a note about it so understated! Aran, I love your juxtaposition of the simple, easy table fare and the momentous news, all in one post. I can only speculate, but I guess the move is not back to Europe, though the distance sounds about right. Alaska? Probably not though I see it is in your blood following that amazing trip. I too have winters that are springlike, here in Malta, my adopted homeland. I like the thought of moving of this small island, but I know I’d miss it too, including the wealth of ‘winter’ produce that I only find spring and summer in the UK. Good luck with your new life 3,000 miles away. We’re eagerly awaiting your different landscape in your photos (and a book two, in time, I am sure!).

    • Aran says:

      I have to keep it understated on the outside because sometimes inside, it doesn’t feel that way! I have to trust that we are making the right decision and not second guess everything. So we are just going for it! Thank you!

  10. Tesei says:

    Aran, buena suerte con la mudanza y con el nuevo inicio. Yo, al revés que tú, soy Mexicana y vivo en España y lo que más echo de menos, como dices, son los inviernos llenos de luz, calor y productos naturales. Pero todos los cambios son para algo mejor y estoy segura que vuestro caso no será una excepción. Animo y paciencia, dentro de poco estaremos leyendo sobre lo bien que estáis en vuestro nuevo destino. Gracias por compartir tu tiempo, tu pasión y tu trabajo!

  11. We are still deep in snow here in Montreal. So fresh produce is still a dream. Hehehe
    I crave fresh spring peas. When it is the season, I add them to all the dishes and eat them mostly raw. They are sweet and add freshness to any dish. Never ate them on bread though. Will try this soon.

    Good luck with the move. I know how hectic it must he moving with kids. Hope to know your destination soon. All the best!

    • Aran says:

      Your winters are long I know but so beautiful. I bet that when Spring and Summer come around you must be thrilled. Thank you!

  12. melissa says:

    Did you say where you are moving?:))))

  13. Carolina says:

    eheh! I’m just like your mother. Never vinegar. Only lemon juice! :)

    • Aran says:

      I have to admit I love lemon juice in salads more than vinegar but sometimes vinegar adds such tanginess that it cannot be replaced :)

  14. Linda says:

    Oh where are you moving to? I so love your gorgeous photos and food! I would be a basket case it i had to pack everything!

  15. As you may or may not know, I adore tartines! The proof? I even put it on my blog name! LOL! As usual, superb styling and recipe! But, I’m intrigued…where are you moving to? Somewhere in the Americas? Back to Europe? ASIA??? Somewhere with 4 seasons? Ahhhh…can’t wait for your announcement! Good luck with packing and moving! I know it can get stressful…

    • Aran says:

      Hi jen, Will let you guys know once it’s all confirmed. For now, lots of loose ends. Hopefully somewhere with 4 seasons please! Thank you.

  16. Drool! Molten eggs, pickled goodness and some green veg to boot…this looks so interesting and delicious to me, like you, me and many in my family are suckers for vinegar creations. Something about moving a family seems so much more intimidating than the single days…hang in there, so love your stuff, you inspire me with my camera, AND in the kitchen!! Enjoying your brioche today…..

  17. How exciting !… you will be missed.

  18. valerie s. says:

    Hmmmm. . . Montana? Hope so!

    • Aran says:

      Oh my husband would love to move to MT. he is always suggesting it but for now, it will not be. But I do love it very much as most of my in-law family lives there.

  19. sandra says:

    My three-year-old son absolutely loves pickled onions so I feel impelled to try this out.

  20. Dana says:

    Best of Luck, Aran on your move. We are in the middle of something similar, still too many loose ends; we have our things already packed and half out just in case :) I learned not to stress and dwell on things and savor the happy moments, like you did with this beautiful tartine.

  21. Vy says:

    Aran, those eggs look perfect! How do you cook them? Can’t wait to hear about the next chapter in your life! Hopefully to the west coast?!!

  22. Jaime says:

    Ooo….new adventure, how exciting! All the best with your move Aran, I hope it all goes smoothly and looking forward to more posts once you’ve settled in. Beautiful photos and scrumptious recipe for a tartine! I love peas and those eggs are perfectly cooked.

  23. Hi Aran, I hope you are moving nearer to us ( or is Southeast Asia too far for you? ) so I can learn cooking, baking and photography from you! We made a major move a year ago from London to 5000 miles away, and It was Challenging..! we still miss our old home so spending this week back in UK, collecting props and reminiscing the good old days. Best of luck for you and family x

  24. A move – always exciting, but always a bit sad, too – leaving so many beloved things (and people) behind. Hope you’ll quickly make yourself feel home at the new place – there will for sure be much to explore: new farms, new farmers’ markets, new local produce. I look forward to reading along as you get to know your new city/town/village…
    For now, happy freezer emptying :-)

  25. Virginia says:

    So, good luck !
    Nos tienes a tod@s impacientes con vuestro destino…..Seguro que es para mejor. Como siempre preciosas fotos y estupendas recetas .It looks delicious!
    Muxus from Donosti :)

  26. Delicious recipe, Aran! And good luck on the move — we’ll miss you in Florida!! xoxo

  27. Mari @ Oh, Sweet @ Savory says:

    Why an exquisite dish – makes me think of springtime.
    Thank for the recipe, and best of luck in your move! I hope you’ll quickly settle into your new home.

  28. Sini says:

    I’m craving pickled onions righ now…
    Can’t wait to hear more about your move. Exciting times ahead of you!

  29. Penny F says:

    Congratulations! Although moving is always a caotic and even traumatic experience, I really hope everything goes smooth for you and your family! Best of luck in everything!!!! And many blessings to you all…

  30. Danielle Esparza says:

    Best of luck with your move Aran. I’ll keep my fingers crossed that you’ll be moving to the West Coast and hopefully doing food styling and photography workshops here! :)

  31. Dawn says:

    I’m guessing…Vermont. You love it there so much.
    This looks so tasty!
    xo

  32. Ce blog est magnifique, gourmand à souhait.
    Un grand bravo, les photos sont superbes, j’adore.
    Merci pour ce beau partage.
    A bientôt

  33. Have seen these pickled onions quite a bit lately. I just love the vinegar. Good luck with your move and cannot wait to hear more about it1

  34. Hannah says:

    I can see why this became an instant favorite! I look forward to making it soon – I know it’ll be a hit with my family. We have been devouring (literally) your book these past couple of months and I’m baking a loaf of banana chocolate bread today. Best of luck to you with your moving process!

  35. Wow so wonderful to hear your great news wish you a blessed and successful move. Always wishing you all the best Aran. Your pics and recipes are so delicious in this post as usual
    Thank you for the inspiration xoxo

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  37. Seanna Lea says:

    This looks wonderful.

    I’m in the midst of my own move, so I can understand the upheaval it is causing. You are doing better than I. A lot of our meals are shoddy versions of meals past. It’s kind of horrifying how little cooking I’ve gotten done some weeks.

  38. Greer Inez says:

    I am trying to rally my man on a move, lately. They are scary!! Especially, if you are leaving family (which we would be doing). But so brave & can be so bonding for the family. Cheers to your move!!! I know it will bring grand adventure to your life while you learn to BE in a new place.
    xo

  39. Angela says:

    Hope your move is to California!!

    Come to Santa Barbara : 70 degrees in winter; sun, sea, and mountains; fabulous organic produce at local farmers markets every day; terrific wines from the wine country; good schools and university; cultural activities galore; and many enthusiastic cooks!!!!

    At least come visit…..

    Best wishes on your move, wherever it is!

    Angela

  40. [...] 2.  A tartine of peas, pickled onions and egg from Cannelle et Vanille [...]

  41. Rita Maria says:

    I’ve always wanted a recipe for pickled onions. Thank you for recipe and the beautiful pictures.

  42. [...] Pea, Pickled Onion, Avocado and Egg Tartine by Cannelle Et Vanille [...]

  43. This recipe looks really good. I can’t wait it give it a try.

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  45. […] 3. A tartine of peas, pickled onions and egg by Cannelle Vanille […]

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