Creamed Green Pea Stew with Dill and Soft-Fried Egg

Why You’ll Love This Recipe

• Silky, spoon-coating sauce that still tastes fresh and bright.
• Classic Hungarian comfort with modern lift from lemon and loads of dill.
• Weeknight-friendly: one pot for the főzelék, one pan for the eggs.
• Flexible: use frozen peas year-round, or fresh when they’re in season.

Grocery List

• Produce: 1 small yellow onion, 2 garlic cloves, 1 bunch fresh dill, 1 lemon, 1 small bunch chives
• Dairy: Unsalted butter, whole milk, full-fat sour cream, 4 large eggs
• Pantry: Frozen green peas, low-sodium vegetable or chicken stock, all-purpose flour, fine sea salt, white or black pepper, sugar (optional), neutral oil

Full Ingredients

For the Zöldborsófőzelék (Creamed Green Pea Stew)

• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced (about 100 g)
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour (about 24 g)
• 2 cups (480 ml) low-sodium vegetable or chicken stock
• 1 cup (240 ml) whole milk, warmed
• 600 g frozen green peas (about 3 3/4 cups; no need to thaw)
• 1/2 cup (120 g) full-fat sour cream, room temp
• 1/2 cup loosely packed fresh dill, chopped (about 20 g)
• Zest of 1 lemon + 2–3 tbsp fresh lemon juice (to taste)
• 1 tsp fine sea salt, plus more to finish
• 1/4 tsp white pepper (or black pepper)
• 1 tsp granulated sugar (optional, balances acidity)

For the Soft-Fried Eggs

• 2 tbsp neutral oil (sunflower, canola, or light olive oil)
• 4 large eggs
• Pinch of salt and pepper

To Serve

• 2 tbsp finely snipped fresh chives
• Extra dill fronds and lemon wedges (optional)

Step-by-Step Instructions

Step 1: Gather and warm your liquids

Measure all ingredients. In a small saucepan, gently warm the stock and milk together over low heat until steaming but not boiling, about 3–4 minutes (150–160°F / 65–70°C). Warm liquids whisk into a roux more smoothly, preventing lumps.

Step 2: Sweat the aromatics

In a 3-quart (3-liter) saucepan, melt the butter over medium heat (pan surface 325–350°F / 165–175°C). Add the diced onion and a pinch of salt. Cook, stirring, until translucent and sweet, 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Step 3: Make a pale roux

Sprinkle the flour evenly over the onions and stir constantly for 2 minutes. You’re looking for a foamy, pale blond roux with no raw flour smell. Avoid browning; keeping it light preserves the stew’s gentle green color.

Step 4: Build a silky base

Slowly whisk in the warm stock, a splash at a time, until smooth. Whisk in the warm milk. Bring to a gentle simmer (185–195°F / 85–90°C); tiny bubbles should break at the surface. Simmer 2–3 minutes, whisking, until slightly thickened and glossy.

Step 5: Cook the peas

Add the frozen peas and return to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until the peas are tender but bright green and the sauce coats the back of a spoon. If it gets too thick, whisk in 2–4 tbsp more milk; if too thin, simmer 1–2 minutes more.

Step 6: Finish with sour cream, dill, and lemon

Scoop a ladle of the hot sauce into the sour cream and whisk to temper. Stir the tempered sour cream back into the pot. Add the chopped dill, lemon zest, and 2 tbsp lemon juice. Season with 1 tsp salt, the pepper, and the optional sugar. Simmer 1–2 minutes to marry flavors, then taste and adjust salt and lemon.

Step 7: Soft-fry the eggs and serve

In a nonstick skillet, heat the oil over medium heat (pan surface 325–350°F / 165–175°C) until shimmering. Crack in the eggs, season with a pinch of salt and pepper, and cook 2–3 minutes until whites are set with lacy edges and yolks still runny. For slightly set tops, cover the pan for the last 20–30 seconds. Ladle the főzelék into warm bowls, top each with an egg, and finish with snipped chives and extra dill. Serve immediately with lemon wedges.

Pro Tips

• Keep the roux pale. A white/blond roux gives the creamiest texture and preserves that fresh green color.
• Temper the sour cream to prevent curdling. Whisk in hot liquid before adding it back to the pot.
• Season at the end with lemon and salt; acidity brightens, but too early can mute the peas during simmering.
• Use petite peas for the most tender bite; they stay plump and sweet.
• Adjust thickness like a sauce: loosen with a splash of warm milk or tighten with a brief simmer.

Variations

• Vegan: Use olive oil or plant butter, oat or unsweetened almond milk, and 1/2 cup oat crème fraîche or cashew cream; skip the eggs and finish with extra dill and chives.
• Herb swap: Combine dill with tarragon or parsley (2 tbsp each) for a different yet classic Central European profile.
• Poached egg twist: Poach eggs in simmering water with a splash of vinegar for 3 minutes and serve instead of fried.

Storage & Make-Ahead

Refrigerate the főzelék (without eggs) in an airtight container up to 3 days. Reheat gently over low heat, stirring, until steaming hot (160°F / 71°C), 5–8 minutes; add a splash of milk if it thickened in the fridge. Freezing isn’t ideal once the sour cream is added. If you plan to freeze, stop before adding sour cream and dill; cool, freeze up to 2 months, then thaw, reheat, and finish with sour cream, dill, and lemon. Fry eggs to order for best texture.

Nutrition (per serving)

Approximate: 440 calories; 28 g fat; 30 g carbohydrates; 16 g protein; 8 g fiber; 780 mg sodium (varies with stock and added salt).