Sourdough Toast with Pea Mash & Jammy Eggs
The perfect healthy and tasty brunch, lunch or mid-week light supper.
Delicious idea from @nordickitchenstories
Begin by placing the peas in a saucepan of boiling, salted water. Bring back to the boil and simmer for 20 seconds. Remove from the heat and add the mint leaves, drain and then rinse under a cold tap for a minute or two.
Pop the peas in a blender with the 3 tablespoons of olive oil, lemon zest and some salt and pepper. (You can also do this by hand with a potato masher, it’s just more of a rustic mix). Check the seasoning.
Place a pan of water on the hob and bring to a gentle boil, carefully place the eggs into the water and boil for 6 and a half minutes. Drain and run under a cold tap for several minutes. Peel. Put the remaining oil and the butter in a small saucepan and add the chilli pepper, heat until it starts to foam.
Pile the pea mash onto the toasted sourdough, add a generous tablespoon of Tims Dairy Greek style natural yogurt. Cut the eggs in half then place on the yogurt, drizzle with the chilli oil. Serve.Print