Crushed peas & poached eggs on sourdough toast

If you usually go without breakfast, this tasty savoury dish will have you converted. Not only is it delicious, it'll fuel both body and brain so you can head off into the day feeling nourished, satisfied and ready to go.

By Emma Boyd
  • 15 mins preparation
  • Serves 6
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  • 500 g frozen peas
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 3 tbsp crème fraîche
  • 1 clove garlic, minced
  • Sea salt
  • 3/4 packed cup herbs (we used an equal mix of basil, mint and parsley), roughly chopped, plus extra to garnish
  • 6-12 slices sourdough bread, toasted
  • 6-12 eggs, poached
  • 150 g feta
  • Grated lemon zest, to serve


  • 1
    Put the peas in a large heatproof jug, cover with boiling water and leave for 3 minutes. Drain well and return to jug.
  • 2
    Add the lemon juice, olive oil, crème fraîche and garlic and season well with sea salt and freshly ground black pepper.
  • 3
    Using a stick blender, briefly blend half the pea mixture, leaving the other half as it is. Stir in the herbs.
  • 4
    To serve, top each sourdough toast with pea mixture, followed by an egg. Crumble over the feta and sprinkle with lemon zest and extra chopped herbs.


If you have time, you could reduce the quantity of peas to 300g and blanch 250g broad beans. Shell them and add them to the drained peas before proceeding with the recipe.

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