Poached Eggs & Minted Pea Mash on Sourdough with Vine Tomatoes

Ingredients

• 2 slices sourdough bread
• 2 large eggs
• ½ ripe avocado
• ½ cup frozen peas (or fresh if available)
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• 2 tsp apple cider vinegar (1 for mash, 1 for eggs)
• Salt and pepper, to taste
• 1 tbsp extra virgin olive oil
• 5–6 cherry tomatoes on the vine
• A handful of salad leaves (optional)

Nutritional breakdown

Approx per serving

Calories

700 kcal

Protein

28g

Carbohydrates

58g

Fibre

12g

Fats

35g

Sugar

7g

Sodium

550mg

Method

1. Prepare the pea mash by cooking the peas in boiling water for 2 to 3 minutes until tender, then draining. Mash them with a fork until slightly chunky. Add the avocado, mint, lemon juice, vinegar, salt and pepper, and mash together until well combined. Set aside.
2. Grill the tomatoes by cutting them in half and drizzling with olive oil. Grill them on a medium heat for 3 to 4 minutes until slightly charred and softened.
3. Poach the eggs in a small pan of gently simmering water. Add 1 tsp of vinegar to the water and slide in the eggs. Cook for 3 to 4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
4. Toast the sourdough while the eggs poach, until golden brown.
5. Assemble the dish by spreading the pea and avocado mash over the toasted sourdough. Top with the poached eggs and grilled tomatoes, and garnish with salad leaves if desired.