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Bertinet Bakery Malted Wheat Sourdough Sliced1000g
1000gItem price
£2.80Price per unit
28p/100gThis 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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
Energy | 2,414kJ/ 579kcals |
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Fat | 34g |
Saturated Fat | 6.3g |
Carbohydrates | 42g |
Sugars | 3.7g |
Fibre | 5.9g |
Protein | 23g |
Salt | 2.3g |
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