Smashed minty peas & soft boiled egg
A delicious, quick and easy lunch or snack.
1 tsp olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
100g frozen peas, defrosted
Small bunch mint, leaves roughly chopped
4 Ryvita Crispbread
- Cook the eggs in boiling water for 6 minutes. Run under cold water, then peel and cut in half.
- Heat the olive oil in a small pan and cook the shallot for 3-4 minutes until softened. Add the garlic and cook for 1 more minute.
- Add the peas and 2 tbsp. water and cook for 2 minutes. Season, then mash the peas using the back of a fork or a potato masher.
- Stir through the mint, then spread onto the Ryvita Crispbread and top each with half a boiled egg and a pinch of ground black pepper.