FARE EXCHANGE Jump to recipe
Crushed peas, basil and poached eggs on sourdough

Crushed peas, basil and poached eggs on sourdough

“I love cooking up a storm at breakfast. Would the chef at Perth’s Greenhouse share the recipe for crushed peas and poached eggs on toast?”
Francesca Marrone, Joondalup, WA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Crushed peas, basil and poached eggs on sourdough

Serves 4
Cooking Time Prep time 10 mins, cook 10 mins
600 gm   frozen baby peas, defrosted
½ cup   (loosely packed) basil, coarsely torn
¼ cup   extra-virgin olive oil, plus extra for drizzling
8   thick slices of sourdough bread
8   eggs
40 gm   snow pea tendrils


1 Blanch peas in boiling salted water until tender (1-2 minutes), then drain and coarsely crush in a mortar and pestle, toss through basil and oil, season to taste, keep warm.
2 Preheat grill to high heat. Toast sourdough slices until golden (2-3 minutes each side), divide crushed peas among toast, keep warm.
3 Meanwhile, poach eggs in simmering water until just cooked (2-3 minutes). Remove with a slotted spoon, drain on absorbent paper, divide among toast, season to taste, drizzle with oil, top with snow pea tendrils and serve hot.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.

RECIPE Greenhouse, Perth PHOTOGRAPHY Jason Loucas STYLING Mia Asker and Alice Storey


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Hazelnut mousse with honeycomb and chocolate Hazelnut mousse with honeycomb and choco... Saltwater potatoes with pebre sauce Saltwater potatoes with pebre sauce
Whipped cod roe Whipped cod roe Kritharaki Kritharaki
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next