Mashed peas on toast

  • Preparation time: 5 minutes

Serves: 2


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.