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crushed creamy garlic peas on toast with a boiled egg

Deliciously Creamy Garlic Pea Toast

A delicious way to boost your protein and fibre at breakfast. Sweet creamy garlic peas crushed on toast with salty runny yolks from the eggs.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 1 people
Course: Breakfast
Cuisine: British
Calories: 502
Ingredients Method Notes

Ingredients
  

  • 2 medium eggs
  • 2 slices of sourdough
  • 30 g low fat cream cheese
  • 80 g peas
  • 5 fresh basil leaves
  • 1 small clove garlic
  • salt
  • ground pepper
  • 1 tsp olive oil
  • 1 tsp grated parmesan cheese

Method
 

  1. Defrost your peas. Crush your garlic clove. Heat a pan on low heat with a little olive oil. Add the peas and stir. While the peas start to cook you can either boil or fry your eggs. For a half boiled egg you need to boil for five and a half minutes, so start cooking your eggs before the peas if you are boiling them.
  2. Add the garlic and chopped basil to the peas and stir for a few minutes till the garlic starts to cook, then stir in the cream cheese till it melts and combines. If the mixture is too thick stir in 1-2 tbsp water.
  3. Serve on toasted sourdough, with the peas and eggs on top.
  4. Grate on a little parmesan cheese for extra flavour.

Notes

Opt for wholegrain, brown or seeded sourdough for extra fibre.