Smashed Peas with Poached Eggs
#loveyourleftovers. Use up leftover peas for a delicious weekend brunch!
chopped parsley, mint or coriander
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