recipes
Smashed pea bruschetta with burrata and poached eggs
2025-01-10
Ingredients
For the peas
200g frozen peas
1 tsp lemon zest
Squeeze lemon juice
1 tbsp olive oil (Borges)
Good pinch chilli flakes
Few fresh basil leaves
Salt and pepper
1 clove garlic
½ tbsp tahini (Sunita)
You will also need
2 thick slices sour dough
1 tbsp butter
2 whole burrata
2 eggs
Micro-greens and extra basil leaves for serving
Method
For the peas, cook the peas for 4 minutes in a pan of boiling water then immediately drain. Blitz together the oil, garlic, lemon juice and zest, then add in the basil, tahini, salt and pepper and cooked peas and continue to blitz till chunky. Put aside. Spread the bread with butter and pan-fry till golden in a pan and poach the 2 eggs. To put together, place the toasted sour dough onto 2 serving plates. Generously spoon over the smashed peas and place a buratta on top of each. Slit the buratta open and top with the poached egg. Top with micro greens and extra basil leaves. Drizzle with olive oil and serve.
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