Creamy Garlic Peas On Toast
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These Creamy Crushed Garlic Peas with Eggs on Toast make a vibrant, protein-packed breakfast or light lunch inspired by fresh Mediterranean flavours. Sweet peas are gently cooked with garlic, basil and cream cheese to create a lush, spreadable topping perfect for sourdough. Finished with soft eggs and a sprinkle of parmesan, this quick and wholesome recipe is ideal for busy mornings. A simple, nutrient-rich meal that feels like cafe style brunch at home.
5 mins
10 mins
15 mins
| 2 | Medium eggs | |
| 2 | Sourdough bread | |
| 80 g | Frozen peas | |
| 30 g | Low fat cream cheese | |
| 5 fresh leaves | Basil leaves | |
| 1 | Garlic clove | |
| 1 tsp | Olive oil | |
| 1 tsp | Grated parmesan cheese | |
| To taste | Salt | |
| To taste | Ground pepper |
Defrost the peas if frozen. Crush the garlic and chop the basil.
Heat the olive oil in a frying pan over low heat. Add the peas and stir for 1–2 minutes.
While the peas cook, prepare your eggs. Either fry them or boil them for soft-boiled eggs (cook for 5 and a half minutes). If you are boiling the eggs, start cooking them before the peas so it all comes together at the same time.
Add the garlic and basil to the peas and cook for a further 2–3 minutes until mixed.
Stir in the cream cheese until melted and combined. If the mixture becomes too thick, loosen with 1–2 tbsp water.
Toast the sourdough. Spoon the creamy crushed peas over the toast and top with the eggs.
Finish with grated parmesan, salt and pepper. Serve immediately.
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