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Crushed peas, basil and poached eggs on sourdough

Crushed peas, basil and poached eggs on sourdough

“I love cooking up a storm at breakfast. Would the chef at Perth’s Greenhouse share the recipe for crushed peas and poached eggs on toast?”
Francesca Marrone, Joondalup, WA

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Crushed peas, basil and poached eggs on sourdough

Serves 4
Cooking Time Prep time 10 mins, cook 10 mins
600 gm   frozen baby peas, defrosted
½ cup   (loosely packed) basil, coarsely torn
¼ cup   extra-virgin olive oil, plus extra for drizzling
8   thick slices of sourdough bread
8   eggs
40 gm   snow pea tendrils


1 Blanch peas in boiling salted water until tender (1-2 minutes), then drain and coarsely crush in a mortar and pestle, toss through basil and oil, season to taste, keep warm.
2 Preheat grill to high heat. Toast sourdough slices until golden (2-3 minutes each side), divide crushed peas among toast, keep warm.
3 Meanwhile, poach eggs in simmering water until just cooked (2-3 minutes). Remove with a slotted spoon, drain on absorbent paper, divide among toast, season to taste, drizzle with oil, top with snow pea tendrils and serve hot.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

RECIPE Greenhouse, Perth PHOTOGRAPHY Jason Loucas STYLING Mia Asker and Alice Storey

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