1. 2 eggs

  2. 1 tsp olive oil

  3. 1 small shallot, finely chopped

  4. 1 clove garlic, finely chopped

  5. 100g frozen peas, defrosted

  6. Small bunch mint, leaves roughly chopped

  7. 4 Ryvita Crispbread


  1. Cook the eggs in boiling water for 6 minutes. Run under cold water, then peel and cut in half.
  2. 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.
  3. 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.
  4. 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.