Chef's Recipes

Crushed peas, basil and poached eggs on sourdough

Australian Gourmet Traveller recipe for crushed peas, basil and poached eggs on sourdough by Perth's Greenhouse restaurant.

  • Serves 4
  • 10 mins preparation
  • 10 mins cooking
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

To request a recipe, write to Fare Exchange, , 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.

Ingredients

  • 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

Method

Main
  • 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.

Notes

This recipe is from the June 2010 issue of .

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