RECIPE BY:

Diana Chan

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 1 packet frozen peas
• 8 eggs
• 1 loaf of Coles sourdough, sliced
• Cobram Estate classic EVOO
• 50g sheep’s milk blue cheese
• Butter for spreading
• ½ bunch snow pea sprouts, for garnish
• Salt and pepper to taste

METHOD:

• Bring a medium sized pot of water to boil. Add in a pinch of salt.
• Once the water is boiling, add in the peas and boil for 3-5 mins until the peas are cooked through. Remove from heat and strain.
• Place the peas into a bowl and mash with a fork. Season with some salt and pepper.
• Toast the sourdough with butter over a griddle or in the oven.
• Place the sourdough on a plate and spread with some butter. Top with the smashed peas.
• Break some cheese and add to the top of the smashed peas.
• Place a small pan over medium heat and drizzle in some EVOO. Crack two eggs per person and fry for 2-3 mins or until cooked through. Gently remove the eggs making sure the yolk stays in tact and place it on top of the toast.
• Garnish with a few snow pea sprouts and crack over some pepper and a pinch of salt.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc or Semillon.