If I want the tastiest pea porridge, I cook it the English way

Recipe:
Peas – 1 cup
Water – 2.5 cups
Egg yolk – 1 piece
Bacon – 30 g
Butter – 30 g
Salt - 1/3 tsp.
Black pepper – to taste
For sautéing:
Sausage – 100 g
Onion – 1 piece
Carrot – 1 piece

METHOD OF PREPARATION

1. Approximately 30 grams of smoked sausage or better bacon; I just didn't have it, so I replaced it with smoked sausage. Cut into cubes.
   Wash 1 cup of peas well.
2. Take a pot, put in 30 grams of butter, add the sausage and lightly fry. Add the washed peas and pour in 2.5 cups of water. Once it boils, cover with a lid and cook until done, which takes about 1-1.5 hours.
3. While the peas are cooking, let's prepare the sauté. Grate a small carrot. Dice the onion. Cut 100 grams of cooked or smoked sausage into cubes. Take a frying pan, pour in a little vegetable oil, add the onion, and fry until translucent, then add the carrot and fry for about 2 minutes, and add the sausage. Fry everything together for another 2 minutes, then remove from heat.
4. The peas have cooked. Separate the yolk from the white and mix well; the white is not needed. Blend it and gradually add the egg yolk.

Thanks to the addition of the yolk, pea porridge acquires a smooth, delicate texture. Serve with the sauté. It's very delicious, one serving isn't enough. I recommend it.