A twist on the hipster avocado, super tasty and a delicious brunch. I added some crispy dry cured bacon to the dish.
Put the peas in a bowl and cover with boiling water straight from the kettle. Leave to stand for 2-3 minutes; drain. Add the oil, sherry vinegar and chilli flakes. Roughly mash with a potato masher, then stir through the cheese and mint; season. Pile onto the toasted sourdough and top with poached egg.
Season and sprinkle a few more chilli flakes over egg if you like.