Smashed Peas on Toast
Elena DugganIngredients:
- 500g frozen peas, defrosted
- 50g EVOO
- 1 garlic clove, crushed with salt
- 1 lemon, juice and zest
- 75g EVOO
- 25g Parmesan cheese, finely grated, extra to serve
- ½ bunch Mint, leaves only, shredded, extra to serve
- ½ bunch Pea shoots
- 4 slices homemade bread (GF/ SF)
- 8 eggs
- White pepper, to taste
- Salt, Murray River pink, to taste
Optional
- For extra good fats and protein add smoked or freshly cooked salmon to each dish.
Method:
- Very briefly blanche peas in boiling water, drain well.
- In a food processor pulse blitz peas and EVOO until a coarse puree texture, put aside. Peas can last like this in the fridge in an airtight container, if you’d like to prep ahead of time
- In a bowl mix peas, garlic, lemon juice and zest, Parmesan, mint and enough EVOO to loosen mixture.
- To poach the eggs, bring to the boil a large saucepan approx. 4L of water, and then reduce to a gentle simmer. Create a whirlpool in the barely bubbling water. Crack each egg into a small bowl, before gently sliding it into the centre of the whirlpool. Repeat until all cooked. For runny yolks, scoop out eggs when all white has just turned opaque, with a spider strainer and place on paper towel if necessary for extra drainage.
- Whilst eggs are poaching, toast your bread and place a generous scoop of your pea mixture on top creating a slight well for the eggs to rest on.
- Place two poached eggs on top and serve with extra Parmesan, mint and pea shoots, pepper and salt to taste.
Notes
- If you’re more confident boiling eggs, peeled soft-boiled eggs are an easy poached egg replacement, or can be cooked ahead of time for faster prep.
Health Notes:
- Gluten free
- Grain free
- Low Fructose / zero refined sugar
- Keto Friendly
- Vegetarian
- pescatarian
Similar Recipes
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
This recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch mint 1 bunch garlic chives 1⁄4...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
Laura’s Mum’s Meatball Pasta
Ingredients: Chicken Thigh mince 1 egg Bread soaked in milk Grated parmesan Chopped parsely Spaghetti Breadcrumbs Salt & Pepper Sauce Celery Carrot Onion Olive oil Bay lead 2 tins of whole or chopped tomatoes Method: In a mixing bowl add in your chicken thigh...
Crispy Chilli Oil
Ingredients: 1 cup vegetable oil 1 cinnamon stick 3 star anise 2 tbs schizuan peppercorns 2 bay leaves 1/4 cup crushed red chilli/pepper flakes Method: In a small pot, heat the oil with the all the spices, bar the chilli flakes, on a low to medium heat for about 20...
Mango Ceviche
Ingredients: 500g of kingfish or snapper fillets, skin off Juice from 6 limes 1 ripped mango 1 medium Lebanese cucumber 1/4 red onion Juice from 1 orange 1 jalapeño chilli 1 small yellow capsicum 10 mint leaves Salt and pepper to taste 200g corn tortillas chips...
