Pesto eggs with crushed peas on toast
Pesto eggs are a brilliant way to use up the end of a jar of pesto. Here we top the toast with crushed peas first as a budget-friendly alternative to avocado.
In November 2023, this recipe was costed at an average of Β£1.04 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 200g/7oz frozen garden peas
- 4 slices bread, toasted
- 4 tbsp cream cheese
- 4 tbsp pesto
- 4 free-range eggs
- dried chilli flakes or paprika, to garnish
- salt and freshly ground black pepper
Method
Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes.
Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper.
Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast.
Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny.
Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve.
Recipe Tips
You could top the toast with slices of avocado before the pesto eggs instead of crushed peas, if you prefer.
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