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.

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