Smashed peas and feta on toast with a poached egg
20 min · 28 g protein · 441 cals / serving
The Melbourne café breakfast at home: sweet peas smashed with salty feta, mint, lemon and a pinch of chilli, piled thick on toasted sourdough and topped with a poached egg that runs into the green. Bright, fresh and properly filling.
Ingredients
Smashed peas
- 400 g cooked frozen green peas
- 40 g feta cheese, crumbled, divided
- 2 tbsp nonfat Greek yogurt, Greek-style yoghurt
- a small handful fresh mint, leaves, chopped
- 1/2 lemon, zest and juice
- 1 tsp olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1 tbsp white vinegar, for the poaching water
- 2 slices sourdough bread, about 40 g each
To serve
- a pinch red pepper flakes, chilli flakes
Steps
- Pour boiling water over the peas, leave for 2 minutes and drain well. Smash them roughly with a fork or potato masher; you want some whole peas left. Stir in the yoghurt, most of the feta, the mint, lemon zest and juice, olive oil, salt and pepper.
- Bring a deep pan of water to a bare simmer and add the vinegar. Crack each egg into a cup, stir the water into a gentle whirlpool and slide the eggs in. Poach 3 minutes for a runny yolk (4 for a firmer one) and lift out with a slotted spoon onto paper towel.
- Toast the sourdough, pile on the smashed peas, top each slice with an egg and finish with the last of the feta, a pinch of chilli flakes and extra mint.
Good to know
Can I make the peas ahead?
The smash keeps 2 days in the fridge; add the mint and lemon just before serving so they stay bright.
Why yoghurt in the peas?
A spoonful of thick yoghurt makes the smash creamy and tangy, like the whipped feta some cafés use, and lets a little feta go a long way. Ricotta or cottage cheese work the same way.
Avocado as well?
Half a smashed avocado folded through the peas is a lovely café-style mix, and the score drops a few points.
Per
- Calories
- 130
- Protein
- (26%)
- 8 g
- Fat
- (28%)
- 4 g
- Carbohydrates
- (46%)
- 16 g
- of which sugar
- 4 g
- Fiber
- 3 g
- Sodium
- 310 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 882 kcal goes into the pot and 730 g of ingredients comes out as about 680 g of food: 130 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.