1pounddried split green peasrinsed and picked over
In a large pot over medium high heat, sauté the bacon until the fat is rendered and it's crispy. About ten minutes.
Transfer the bacon into a bowl lined with a paper towel then set aside. Try not to eat it all before you finish the dish.
Leave about 2 tablespoons of bacon fat in the pan.
Add the onions and cook over medium heat until they're softened and golden. We want them sweet which should take about 5 -8 minutes.
Add the minced garlic and sauté until they start to become fragrant.
Add the peas and stir to combine.
Add the water, salt, and pepper. You'll adjust for seasonings when it's done before serving.
Bring everything just to a boil then lower to a simmer on low for about an hour or more, uncovered, stirring occasionally. Peas should be softened and falling apart. If you are simmering on low, the consistency should be fine. Otherwise, add more water as needed.
Adjust for seasonings, it may need a bit of kosher salt. Remember you will be adding the egg and bacon bits which will give more flavor.
Add a bit of oil or use reserved bacon fat to a cast iron or nonstick skillet. Fry the egg and let the edges get crispy. Spoon a little fat over the yolk, if desired, to cook yolk. Sprinkle with salt and pepper. Ladle soup into bowl and place a fried egg on top then sprinkle with some bacon bits.
Low sodium chicken stock can be used or half stock, half water. The soup will thicken as it sits. When heated up, it will loosen slightly again. You can add some water to loosen the consistency.
Split Pea Soup with Bacon and Egg https://www.thegeneticchef.com/split-pea-soup-with-bacon-and-egg/