Poached eggs with herby smashed peas on toast
Fresh peas, bright broad beans, and a handful of herbs make the most delicious bed for your perfectly poached eggs. It’s the fabulous alternative to avocado that you didn’t know you needed. A touch of ricotta and Parmesan elevate this dish to a new, creamy, and dreamy level. All that’s left to do is pop that gloriously golden yolk to bring it all together.
Put a small pan of water on to boil, add the peas and beans and cook for 2 minutes. Drain, then place the peas and beans into a food processor or large pestle and mortar.
Add most of the basil and mint leaves and blitz, or bash in batches if using a pestle and mortar. Drizzle over a little olive oil and a good pinch of salt and pepper, then blitz or bash again. Spoon the mixture into a bowl and stir in both the cheeses, then place to one side.
Poach the eggs to your liking and toast the sourdough. Drizzle the toast with a little olive oil, then place the toast on a serving plate and top with the smashed, herby peas and beans. Top with the poached egg, reserved herbs, salad leaves and an extra sprinkling of Parmesan.
200g fresh or frozen peas, podded
200g fresh or frozen broad beans, podded and beans peeled
A small bunch of basil (plus a little extra for serving)
A small bunch of mint (plus a little extra for serving)
Freshly ground black pepper
30g Parmesan cheese (plus a little extra for serving)
3 tablespoons ricotta
2 Clarence Court Burford Brown eggs
2 slices sourdough bread
Salad leaves, to serve