Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 slices sourdough bread
- 200grams frozen peas
- 3tablespoons parsley, fresh, chopped
- 3tablespoons mint, fresh, chopped
- 1 cloves garlic, peeled and minced
- 1/2 medium lemon, juiced and zested
- 4 large eggs
- 1teaspoons chilli flakes
- 1 pinch salt
- 1 pinch cracked black pepper
Nutrition per serving
1190kJ / 285Cal
1190 Kilojoules or 285 Calories
14% of daily energy intake*
Protein
14.4grams
Fat
7.8grams
Carbs
35.5grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
If you're out of avocados this smashed pea spread makes an excellent substitute.
Method
Step 1 of 4
Toast the sourdough for 2-3 minutes until crisp. Set aside.
Step 2 of 4
Bring a pot of water to the boil, add the peas, herbs and garlic and boil for 2-3 minutes, until the peas are soft. Drain and reserve the liquid. Blend the peas with a hand blender and juice of half a lemon. Add some of the reserved water if needed to get a spreadable consistency.
Step 3 of 4
Place the eggs in another pot, cover with water and bring to the boil. Boil for 5-6 minutes, remove from the pan and add to a bowl of cold water for 2-3 minutes. Peel the eggs and slice each in half.
Step 4 of 4
Spread each slice of toast with the pea smash, add two egg halves and top with chilli flakes, lemon zest, salt and black pepper.
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