Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Crushed peas, basil and poached eggs on sourdough

You'll need

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


  • 01
  • 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.
  • 02
  • Preheat grill to high heat. Toast sourdough slices until golden (2-3 minutes each side), divide crushed peas among toast, keep warm.
  • 03
  • 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.

“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.

At A Glance

  • Serves 4 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.