Crushed peas, basil and poached eggs on sourdough

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
02   Preheat grill to high heat. Toast sourdough slices until golden (2-3 minutes each side), divide crushed peas among toast, keep warm.
03   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.
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