Mashed peas on toast


200g frozen garden peas

1 tbsp rapeseed oil

2 tbsp grated parmigiano reggiano

1⁄2 lemon, zest

small handful mint leaves, shredded

4 slices sourdough bread, toasted

2 poached eggs


1. Put the peas in a bowl and cover with boiling water straight from the kettle. Leave to stand for 2-3 minutes; drain. Roughly mash with a potato masher, then stir through the oil, cheese, lemon zest and mint; season. Pile onto the toasted sourdough and top with the eggs.

  • Preparation time: 5 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,137Kj
Fat 18.7g
Saturated Fat 5.4g
Carbohydrate 60.4g
Sugars 4.6g
Protein 24.6g
Salt 1.5g
Fibre 6.5g

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5 stars

Average user rating Based on 3 ratings