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Smashed Peas with Poached Eggs

#loveyourleftovers. Use up leftover peas for a delicious weekend brunch!
Servings 2


  • 1 cup frozen peas
  • 1 Tbsp yoghurt
  • 1 Tbsp feta cheese
  • 2 Tbsp chopped parsley, mint or coriander

To Serve

  • 1 tsp vinegar
  • 2 eggs
  • 2 slices wholegrain bread toasted


  • Bring a small pot of salted water to the boil, and a medium pot of water to a rolling boil.
  • Cook peas in small pot of boiling water for 2–3 minutes, until bright green and tender. Drain well. Mash peas then fold through yoghurt, feta, herbs and ½ tsp salt.
  • Add vinegar to medium pot of water, swirl water using a slotted spoon then carefully crack eggs into water. Cook for 2–3 minutes (or to your liking), then remove from pot using a slotted spoon.
  • Serve toast topped with smashed peas and eggs.


Nutritional Info (per serve)
Energy (kJ): 808
Energy (Cal): 193
Carbohydrate (g): 16.5
Protein (g): 14.9
Fat (g): 6.6
Saturated Fat (g): 2.5
Sugars (g): 2.5
Calories: 193kcal