Crushed Pea Toasts with Poached Eggs
A super quick and easy healthy lunch using failsafe freezer veggies that we love! Full of flavour with zesty lemon and soft herbs, these crushed pea toasts make for a satisfying meal that will leave you feeling fuller for longer.
15 minutes
Serves 2
Ingredients
- 100g frozen garden peas
- 100g frozen broad beans
- 1 lemon, zest and wedges
- 2 sprigs of fresh mint, leaves picked
- 3 sprigs of fresh dill, leaves picked
- 1 tsp dried chilli flakes
- 2 heaped tbsp cottage cheese
- 2 tbsp extra virgin olive oil
- 2 Enriched eggs
- 2 slices of sourdough bread
Method
- Place a saucepan of boiling water over a high heat. Cook the peas and broad beans for 2 mins, until just cooked. Drain and plunge into a bowl of iced water until completely cold.
- Drain the peas and beans; add to a bowl of a food processor along with the lemon zest, the mint and dill (reserving a few leaves to finish), ½ tsp chilli flakes and pulse until roughly chopped. Season, add the cottage cheese, pour in 1 tbsp oil and pulse until everything comes together.
- Place a pan of salted water over a medium-high heat. When the water begins to just simmer, reduce the heat to medium-low. Add 1 tsp vinegar to the water. Crack the eggs into 2 separate little bowls or ramekins. Create a whirlpool in the water with a wooden spoon and then carefully pour the eggs in, one at a time. Cook for 3-4 mins, until the whites are just set and the yolks are still runny.
- Meanwhile, toast the bread. Drizzle with the remaining olive and spread over the pea and broad bean mix. Top with the poached eggs and finish with the reserved herbs and an extra sprinkle of chilli flakes.
