Pea and Bacon Crostini With Fried Eggs Pea and Bacon Crostini With Fried Eggs

Photography: Jeff Coulson

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



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


  • Iron 24.0
  • Folate 45.0
  • Calcium 10.0
  • Vitamin A 29.0
  • Vitamin C 12.0
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Breakfast & Smoothies

Pea and Bacon Crostini With Fried Eggs