A twist on the hipster avocado, super tasty and a delicious brunch. I added some crispy dry cured bacon to the dish.
Ingredients
200g frozen garden peas
1/2 tbsp rapeseed oil
50g feta crumbled
Pinch of chilli flakes
A splash of sherry vinegar
small handful mint leaves, shredded
2 slices sourdough bread, toasted
2 poached eggs
Method
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.
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Published by Gina
Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years.
Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.
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