Pea, avocado & feta smash with poached eggs

An elevated, higher protein version of smashed avocado and eggs on toast

Smashed avo toast with eggs is great, but it could be better… This recipe takes it to another level, adding extra flavour, excitement, protein and nutritional value from peas and parsley.

It couldn’t be easier to make, and everyone has frozen peas in their freezer, right?!

This vegetarian breakfast/brunch/lunch has well over 30g of protein, tastes so so good, and looks pretty fancy too, if you want to make it for a friend or loved one on the weekend.

If you like spice, a little chilli crisp oil drizzled on at the end would be a tasty addition.

You’ll need (per portion - this makes a generous portion):

• 1 small/medium avocado

• 100g peas, cooked and drained (you can do this in the microwave for ease, or for a couple of minutes in a pan on the hob)

• small handful parsley, chopped

• 50g feta cheese

• juice of 1/2 a lemon

• salt and pepper

• 2 eggs

• 1 large or 2 smaller slices sourdough bread, or bread of choice

Bring a saucepan of water up to a boil to prepare for the poached eggs.

Scoop out the avocado from the skin and add to a bowl. Roughly smash it.

To the avocado, add the peas, parsley and crumble in the feta. Add the lemon juice, salt and pepper, and then use a fork to mash the mixture together. Taste and adjust salt/pepper/more lemon juice to taste.

Turn the water for the eggs down to a simmer. Stir the water to create a whirlpool, then crack in your eggs (I wouldn’t suggest doing more than 2 at once). Cook for around 3 minutes, until the white is cooked through.

While they cook, toast your bread. Once toasted, top with the pea and avocado mixture.

Finish by topping with the poached eggs and some more pepper. Dig in.