August 1 2024
Good old British peas with a pinch of garlic, chilli and coriander give us both the texture and flavour we crave from our exotic avocado cousins, without the food miles! Let’s not forget how sweet and delicious they can be, and how well they go with poached eggs on a lovely slice of homemade bread or shop-bought sourdough. Get involved!
Serves 2
Ingredients
- 250g frozen peas
- 1 fresh red chilli, deseeded and chopped
- 2 small or 1 large garlic clove, crushed
- 4 spring onions, finely sliced
- 30g bunch of fresh coriander leaves, picked and chopped (save some whole sprigs to garnish)
- A large knob of butter
- 2 tablespoons olive oil
- 2 tablespoons crème fresh
- 2 tablespoons cider vinegar
- 2 slices of good country bread or sourdough
- 2 Respectful eggs
Method
- Bring a medium sized pan of salted water to the boil and add the peas. Cook for 2-3 minutes then drain them in a colander.
- Tip the peas into a food processor with 2/3 of the chopped red chilli, crushed garlic, the coriander, crème fresh and plenty of salt and pepper. Pulse the peas several times, scrape down the sides of the bowl using a rubber spatula, and pulse again until everything is well combined. It’s nice to retain a little texture to the smashed peas.
- Bring your (favourite egg poaching pan) of fresh water to the boil. Add the cider vinegar to the water. Twirl a spoon in the water to make a mini whirlpool. Crack the eggs into the simmering water, turn the heat down to low and cook for 3-4 mins or to your liking. Remove the eggs carefully with a slotted spoon. Keep warm. Remember: the fresher the egg, the better they poach.
- Toast the bread and trickle with the olive oil. Divide the warm smashed peas over the toasts and sprinkle over the thinly sliced spring onions. Nestle a poached egg on top of each, and finish by scattering over the last of the chopped red chilli, the reserved coriander stems and some flaky sea salt and black pepper.
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