Smashed peas and broad beans on wholemeal toast

Name: Smashed peas and broad beans on wholemeal toast
Total time: 15 min
Cuisine: British
Ingredients: 150g frozen peas; 150g frozen broad beans, podded; 2 tbsp fresh mint, chopped; 1 lemon, zest and juice; 1 tbsp olive oil; 2 large eggs; 4 thick slices wholemeal bread; 1 tbsp white wine vinegar, for the poaching water; 1 tsp ground black pepper

Minty smashed peas and broad beans piled on thick wholemeal toast with a runny poached egg and lemon zest.

Time15 min
LevelEasy
Costabout £1.25 a head

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

150 gfrozen peas
150 gfrozen broad beanspodded
2 tbspfresh mintchopped
1lemonzest and juice
1 tbspolive oil
2large eggs
4thick slices wholemeal bread
1 tbspwhite wine vinegarfor the poaching water
1 tspground black pepper

Method

1
Cook the peas and broad beans in boiling water for 3 minutes, then drain.
3 min
2
If you like, slip the broad beans out of their pale skins. Put the peas and beans in a bowl with the mint, lemon zest, juice and olive oil.
3
Roughly crush with a fork, leaving plenty of texture. Season with pepper.
4
Poach the eggs in barely simmering water with the vinegar for 3 minutes.
3 min
5
Toast the wholemeal bread until crisp and golden.
6
Pile the smash onto the toast and top with the eggs.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.