Crushed Peas on Sourdough Toast with Mexican Crispy Fried Eggs and Pickled Red Onion






50g sourdough crumbs

1 heaped tbsp Mexican spice blend or Fahita seasoning

sea salt flakes

freshly ground black pepper

4 tbsp rapeseed oil

4 large free-range eggs

Pickled red onions

For the crushed peas

400g peas, defrosted

4 tbsp olive oil

a small handful of parsley, leaves removed and chopped

a small handful of fresh mint, leaves removed and chopped

sea salt flakes

freshly ground black pepper

To serve

2 slices of sourdough, toasted

1 ripe avocado, sliced

1-2 green chillies, chopped

tomato salsa

chopped chives (optional)

sour cream


Put the peas into the bowl of a food processor and, using the pulse button, blitz them lightly, taking care not to blitz them to a purée, as it is important to retain as much of the texture as possible.

Gently heat the oil in a pan and then add the crushed peas, chopped herbs, some salt and pepper and stir well.  Cook the crushed peas over a medium heat for 3-4 minutes then taste and adjust the seasoning if necessary.

Meanwhile, mix the sourdough crumbs with the seasoning mix and a little salt and pepper.

Heat the rapeseed oil in a non-stick frying pan and add the crumbs, turning to coat in the oil and fry until beginning to crisp up.  Crack the eggs over the crumbs in the frying pan.

While the eggs are cooking, top the slices of sourdough with the warm crushed peas and a little avocado. Top each slice with 2 crispy fried eggs, some chopped chilli, tomato salsa, chives (if using), pickled red onions and serve with some sour cream.

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