Crushed Pea, Cottage Cheese & Poached Egg Brunch Toast

Makes four toast + some extra crushed pea mix to use another day.




Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.


Add the peas to the boiling water and cook for 40 seconds then drain and refresh straight into the ice water.


Stir them in the ice water for 1 minute then drain well.


Place the peas into a food processor along with the lemon zest, chili flakes, dill, mint, and some salt and pepper to taste.


Blend for 30 seconds to lightly crush the peas then spoon into a bowl and fold through 1 cup cottage cheese, adjust the seasoning, and set aside.


Bring a medium pot of water to a boil, and add a good pinch of salt and vinegar. Turn the heat down to a heavy simmer. Crack each egg into small individual bowls or cups. Stir the water to make a whirlpool and add two of the eggs into the water – the whirlpool spins the white up around the egg and keeps them from sticking together.


Simmer for 2-3 minutes then carefully spoon out onto a paper towel-lined plate. Repeat with the other two eggs.


Meanwhile, drizzle the bread with olive oil and grill or toast in a pan or toaster.


2 1/2 cups frozen peas

Zest 1 lemon

Pinch-dried chili flakes

Salt, pepper

A handful of dill, roughly chopped

A handful of mint, roughly chopped

1 x 250g tub Brancourts Cottage Cheese

4 thick slices of sourdough

2 tbsp olive oil

1 tbsp white vinegar

4 free-range eggs

To serve, extra virgin olive oil, chili flakes, dill, mint leaves, lemon wedges