A little goat cheese is all you need to transform a couple handfuls of frozen peas into a creamy purée. Serve with greens dressed in a simple lemony vinaigrette.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 2 servings
Ingredients
Method
In large skillet, cook bacon over medium heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towel–lined plate. Chop bacon; set aside.
Drain all but 1 tsp fat from pan; cook shallots over medium heat, stirring occasionally, until softened, about 2 minutes. Stir in peas, 3 tbsp water and goat cheese; cook until peas are heated through and almost no liquid remains, about 5 minutes.
Scrape into bowl; using fork, mash until most of the peas are broken down. Stir in lemon juice, and half each of the salt and pepper.
Meanwhile, arrange bread on rimmed baking sheet; bake in 400 F (200 C) oven until crusty and light golden, about 5 minutes. Rub tops with cut sides of garlic; divide pea mixture over top. Sprinkle with bacon; keep warm.
Wipe out pan; add oil and heat over medium heat. Cook eggs until whites are set but yolks are still runny, about 3 minutes. Sprinkle with remaining salt and pepper. Serve over pea mixture on toast.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 793 mg
- Sugars 7 g
- Protein 21 g
- Calories 364.0
- Total fat 17 g
- Potassium 311 mg
- Cholesterol 199 mg
- Saturated fat 6 g
- Total carbohydrate 31 g
%RDI
- Iron 24.0
- Folate 45.0
- Calcium 10.0
- Vitamin A 29.0
- Vitamin C 12.0
