Sweet and zingy pea smash with goats cheese, soft boiled eggs and watercress.

SMASHED PEAS ON TOAST

Serves 4

INGREDIENTS

1½ cups frozen peas
1 clove garlic, minced
40 grams goat's feta, plus extra for serving
rind of ½ a lemon
6 large basil leaves, finely chopped
6 large mint leaves, finely chopped
pinch of sea salt
pinch of cracked pepper
2 tablespoons good quality olive oil
4 slices of sourdough
4 eggs
watercress to serve

METHOD

Place the frozen peas in a large microwave proof dish, cover and microwave for 3 minutes. 

Add the garlic, feta and lemon rind to the peas and mash using the back of a fork. Add the fresh herbs, salt, pepper and olive oil and mix until well combined. 

Soft boil eggs in a large pot of boiling water for 5 minutes, peel and set aside.

Toast sourdough, spoon over generous amounts of smashed peas and finish with eggs, watercress and extra goats cheese.