food

Creamy Crushed Peas on Toast

One thing that we NEVER thought we would say is “step aside avocado on toast, in 2023 we’re all about Crushed Peas on Toast” but Birds Eye has convinced us otherwise. Trust us, once you try this, avocado on toast will become a distant memory.

food

Creamy Crushed Peas on Toast

One thing that we NEVER thought we would say is “step aside avocado on toast, in 2023 we’re all about Crushed Peas on Toast” but Birds Eye has convinced us otherwise. Trust us, once you try this, avocado on toast will become a distant memory.

Supplies

Creamy Crushed Peas on Toast

  • ½ tsp salt (optional)
  • 150g Birds Eye Garden Peas
  • 70g feta cheese (split 50g and 20g)
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 10 mint leaves, roughly chopped
  • Large pinch of chilli flakes
  • 2 slices of sourdough bread
  • Olive oil
  • 1 garlic clove, peeled

Poached Egg

  • 1 tsp salt
  • 2 large eggs
  • 1 tbsp white wine vinegar
  • Chilli flakes (optional)
  • Mint leaves (optional)

Steps

Creamy Crushed Peas on Toast

  1. Bring a saucepan of water to the boil, add the salt and Birds Eye Garden Peas, cook for 3 mins.
  2. Drain and place under cold running water until cold. Set aside 2tbsp of the peas for later.
  3. Place the remaining peas into a blender, along with 50g of feta, lemon zest, lemon juice, mint leaves and chilli flakes. Blend until smooth. Season with salt and pepper to taste.
  4. Preheat your griddle pan for 5 -10 mins until piping hot.
  5. Drizzle both sides of the bread with olive oil, and griddle until golden brown and slightly charred on each side.
  6. Remove and using the garlic clove, rub gently onto the toast. Set aside.

Poached Egg

  1. Bring a large pan of water to the boil. When boiling, add the salt and lower the temperature to medium - low, so the water still has a slight bubble to it.
  2. Break the egg into a fine mesh sieve over a bowl, and discard the runny egg white. Using a spoon, create a swirl in the water and drop the vinegar into it. Then carefully pour in the egg from the small sieve into the vortex. Cook for 3 mins
  3. Remove from the water using a slotted spoon. Using a piece of kitchen towel remove the excess water.
  4. Repeat with the next egg.
  5. To serve, coat the toast in the creamy crushed peas, and scatter with remaining peas and feta. Place the poached egg on top, and sprinkle with chilli flakes, salt and pepper as desired.