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CHThis weekend brunch dish is the most requested in our house!
Crushed Pea, Cottage Cheese & Poached Egg Brunch Toast
Ingredients
2 ½ cups frozen peas
Zest 1 lemon
Pinch dried chili flakes
Salt, pepper
Handful dill, roughly chopped
Handful mint, roughly chopped
1 x 250g tub Brancourts Cottage Cheese
4 thick slices sourdough
2 tbsp olive oil
1 tbsp white vinegar
4 free range eggs
To serve, extra virgin olive oil, chili flakes, dill, mint leaves, lemon wedges
Method
Bring a large pot of lightly salted water to the boil and prepare q bowl of ice water.
Add the peas to the boiling water and cook for 40 seconds then drain and refresh straight
into the ice water.
Stir them in the ice water for 1 minutes then drain well.
Place the peas into a food processor along with the lemon zest, chili flakes, dill, mint and
some salt and pepper to taste.
Blend for 30 seconds to lightly crush the peas then spoon into a bowl and fold through 1 cup
cottage cheese, adjust the seasoning and set aside.
Bring a medium pot of water to the boil, add a good pinch of salt and the vinegar.
Turn the heat down to a heavy simmer. crack each egg into small individual bowls or cups. Stir the water to made a whirl pool and add two of the eggs into the water, the whirl pool spins the white up around the egg and keeps them from sticking together.
Simmer for 2-3 minutes then carefully spoon out onto a paper towel lined plate. Repeat with the other two eggs.
Meanwhile, drizzle the bread with the olive oil and grill or toast in a pan or toaster.
#breakfastmenu #food #breakfastrecipe #easyrecipes
@cheftomwalton
