Serves 2

Ingredients.

  • 200g frozen peas
  • 4-5 mint leaves
  • 5 Tbls olive oil
  • 15g butter
  • Zest of 1/4 lemon
  • Salt and pepper
  • 1/2 tsp Aleppo pepper or chilli flakes
  • 2 large free-range eggs
  • Tims Greek style natural yogurt
  • 2 slices of sourdough bread, toasted
  • Mint leaves to garnish

Method.

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.

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