A light and easy to make dish which can be enjoyed as a quick breakfast, brunch with friends or even a mid-week supper. Using the freshest summer peas, good quality eggs and a sprinkling of feta really is delicious.
200g cooked peas
1 lemon, zest
2tbsp crème fraîche
2tbsp chopped mint
50g Feta cheese
2 Free range eggs – poached
2 Thick slices of Ciabatta bread – toasted
Maldon sea salt
Cracked black pepper
- In a small mixer or using the back of a fork, crush the peas and mix with the lemon zest, crème fraîche and chopped mint.
- Season to taste.
- Poach the eggs and toast the ciabatta.
- Build your breakfast by piling the peas onto the toast, sprinkle over the feta and then pop the eggs on top.
- Enjoy in the sunshine!