Marjoram & chilli muddled peas with fried eggs

Name: Marjoram & chilli muddled peas with fried eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 slice/s thick slices sourdough; 4 tbsp olive oil; 2 clove/s garlic, 1 halved, 1 thinly sliced; 300 g 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

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.

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Vegetarian

Serves2
CourseBrunch
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

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

Method

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.
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.
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.