Eggs with a pea, mint and avocado smash on wholegrain toast.

Serves: 1

Prep: 4 mins

Cook: 6 mins

METHOD:

Use a small saucepan, fill ⅔ with water and bring to the boil. Add the egg (from fridge cold) and set a timer for 6.5 mins. While the egg is cooking, boil the kettle and put the frozen peas in a medium bowl, cover with boiled water and leave to stand for 2 mins. In another bowl, using a fork smash your avocado into a chunky paste. Drain the peas and add into the avocado, using the fork to create a chunky “smash” the peas won’t break up much but I like that. Season to taste with salt/pepper, ½ the lemon zest, olive oil, chilli flakes and your shredded mint. When your timer goes off, drain the egg and run under cold water for a minute and peel.

INGREDIENTS:

2 Medium egg (I use Burford Browns)

½ Tsp Chilli flakes

130g Frozen peas

1Tsp Olive oil and more to serve

1 Medium avocado (approx 100g)

A small bunch of mint, shredded 

1 lemon, zest of

1 Slice wholegrain bread, toasted

Salt and pepper to taste

A small handful of alfalfa sprouts/broccoli sprouts or Watercress if you can’t get these

A sprinkling of toasted sesame seeds (you can buy them toasted or do it yourself in the oven)

TIPS: Serve with your favourite fresh fruit, top with coconut yoghurt or drown in your favourite plant based milk.