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Pea and feta smash with poached eggs on toast


Serves: 2
timePrep time: 15 mins
timeTotal time:
Pea and feta smash with poached eggs on toast
Recipe photograph by Kris Kirkham

Pea and feta smash with poached eggs on toast

Poached eggs are better for you than fried or scrambled, as they don’t need any oil to cook. Peas are high in antioxidants, while avocados are full of healthy monunsaturated fatty acids, which have links to better heart health

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
404Kcal
Fat
18gr
Saturates
6gr
Carbs
35gr
Sugars
4gr
Fibre
7gr
Protein
24gr
Salt
1.4gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 200g frozen peas
  • ½ tbsp olive oil
  • a splash of sherry vinegar
  • a pinch of chilli flakes
  • 50g vegetarian feta
  • a small handful of torn mint leaves, plus extra to serve
  • 2 medium or large eggs (the fresher the better)
  • 2 thick slices of bread of your choice e.g. sourdough or rye
  • 1 tbsp toasted mixed seeds (optional)

Step by step

  1. Weigh the peas into a heatproof bowl then cover with boiling water and leave to defrost. Drain, then add the oil, sherry vinegar, chilli flakes, salt and black pepper. Use a potato masher to crush the peas to a coarse purée. Crumble in the feta and stir through the mint. Check the seasoning; set aside.
  2. Bring a deep pan of water to a rolling boil. Crack the eggs into 2 glasses then use a spoon to create a whirlpool in the water. Pour the eggs into opposite edges of the pan, poach for 21⁄2 minutes until the white is set and the yolks are runny.
  3. Meanwhile toast the bread. Spoon on the pea and feta smash and top with a poached egg. Season and add a few chilli flakes, then scatter over the toasted seeds for crunch if you like, and the reserved mint leaves.

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