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Lemony Peas and Eggs on Sourdough Toast

An unusual dish with flavours that work so well. A light and pleasant surprise of a breakfast!

Prep:

5

minutes

Cook:

10

minutes

TOtal:

15

minutes

Ingredients

  • 80g frozen peas
  • 2 cloves of garlic, crushed
  • 1 tbsp greek yoghurt
  • 1/4 lemon, zest and juice
  • 1/4 lime, juice
  • 2 medium eggs
  • 1 slice of bread (I love Sourdough or a Tiger Loaf)
  • Additional: chilli flakes, fresh coriander

Instructions

  1. Boil a kettle of water and pour into a saucepan. Making a well, add the two eggs in delicately and poach until cooked to your desired preference.
  2. In a small bowl, defrost the frozen peas with 100ml of the boiling water from the kettle for a couple of minutes.
  3. In a food processor, place the frozen peas, crushed garlic, greek yoghurt, lemon zest and juice and lime juice along with some salt and pepper and blend until a paste is formed. (I like mine still a bit chunky, but if you prefer yours completely smooth then blend for an additional few minutes.)
  4. Toast the slice of bread and butter is desired.
  5. Place the pea puree on top of the slice of toast, and delicately place the poached eggs on top. Finish with a sprinkling of salt and pepper and serve straight away. (I also love to add a couple of chilli flakes for a touch of heat!)