Marjoram & chilli muddled peas with fried eggs

Marjoram & chilli muddled peas with fried eggs

This brunch recipe by Itamar Srulovich and Sarit Packer (owners of Honey & Co restaurants in London) is great for a lazy Sunday. Add slices of fried black pudding on the side, if you like, to make it more substantial.

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseBrunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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  • 2 slice/s thick slices sourdough
  • 4 tbsp olive oil
  • 2 clove/s garlic, 1 halved, 1 thinly sliced
  • 300g peas in pods, shelled (about 150g shelled peas)
  • 1 tsp salt
  • 3 salad onions, thinly sliced
  • 1 tsp dried marjoram, plus extra to serve
  • ½ tsp mild chilli flakes or Cooks' Ingredients Pul Biber
  • 2 Waitrose British Blacktail Free Range Medium Eggs


  1. Put a frying pan over a medium-high heat and brush the bread with 1 tbsp oil. Add to the frying pan and toast for 2 minutes on each side until golden. Transfer to 2 plates and rub the halved garlic all over the toasted bread; set aside.

  2. Pour about 500ml water into the frying pan, bring to the boil, tip in the peas and ½ tsp salt; boil for 3 minutes, then drain and return the frying pan to the heat. Add 2 tbsp oil, the sliced salad onions and sliced garlic; cook, stirring, for 1-2 minutes, then add the drained peas, marjoram, chilli flakes and the remaining ½ tsp salt. Use a potato masher or whisk to break the peas up a little, then divide between the slices of toast.

  3. Fry the eggs in the remaining 1 tbsp oil until cooked to your liking, then season and sprinkle over a little marjoram. Top each toast with an egg and serve straight away.

Cook’s tip

Use oregano in place of marjoram if that’s what you have in your cupboard.


Typical values per serving when made using specific products in recipe


2,414kJ/ 579kcals



Saturated Fat












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3 out of 5 stars1 rating