POACHED EGG ON CRUSHED PEAS, AVOCADO, PESTO AND TOAST

Updated: May 27

Sourdough bread with crushed peas, pesto, avocado and a poached egg. A delicious breakfast or brunch which will really get your taste buds tingling.

Full of nutrients to keep you filled up till lunch, this will put a smile on your face as it looks so good.


Serves 1


Ingredients:

2 eggs

1 slice of sourdough bread (or bread of your choice)

1/2 avocado, sliced

50g peas

1 tsp butter

1 tbsp pumpkin seeds

Pinch chilli flakes (optional)

A squeeze of lemon juice

30g pea shoots, rocket or watercress

Sea salt and pepper

1 tbsp white wine vinegar (optional)


Method:

  • Place the peas in a pan of water and bring to the boil. Simmer for 5 minutes. Drain and crush with a fork, adding some butter, salt and pepper.

  • To make the perfect softly poached egg - break the egg into a small bowl and have a slotted spoon at the ready. Bring a pan of water to the boil and add 1 tbsp white wine vinegar.

  • When you are ready, using a fork, swirl the water to make a whirlpool then drop the eggs into the water. Turn down the heat so that the water is gently simmering (otherwise the eggs will break up!). Poach for exactly 2 minutes and remove with a slotted spoon and drain on some kitchen paper to remove any excess water.

  • Toast the bread, top with the crushed peas, avocado, leaves and a squeeze of lemon.

  • Top with the poached eggs and sprinkle with pumpkin seeds and chilli flakes.

  • For a weekend treat add some crispy bacon.

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