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Garden Peas And Feta Brunch

Bored of avocado on toast? Try peas with mint and feta on your next brunch fix

birdseyeuk
by birdseyeuk

Brand Publisher

Serves 2

300g frozen peas
25ml olive oil
3/4 bunch mint , leaves picked
60 feta
1/2 lemon
1/2 tsp salt
2 eggs
2 large slices crusty bread

to garnish;
15g feta
handful extra mint leaves
1/2 lemon, cut into wedges
black pepper to taste

  1. Blanch the peas in boiling water for 3 mins until cooked and still vivid green. Drain them and leave to cool for a couple of minutes.

  2. Put the peas, olive oil, the mint leaves, feta, sea salt and the juice of half a lemon into a blender and blend for around 30 seconds, so everything is well mixed but still chunky

  3. Poach the eggs in simmering water for 3-4 minutes until they are cooked through and have a little wobble in the yolk

  4. To serve, toast the bread, spread the pea mix over the bread, crumble over the extra feta and then top with a poached egg, some extra mint leaves, a squeeze of lemon and cracked black pepper