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Smashed pea, avocado, feta and egg crispbreads
Smashed pea, avocado, feta and egg crispbreads
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Try a delicious and nutritious dish of smashed pea, avocado, and egg on Vita-Weat crispbreads for a satisfying breakfast. Recipe by MasterChef Australia's Courtney Roulston.
Ingredients:
  • 2 Free Range Eggs
  • 125.00 ml Frozen Peas
  • 1/2 small ripe avocado, peeled, chopped
  • 40.00 ml torn mint leaves
  • 10.60 gm lemon juice
  • 1 tsp lemon zest
  • 3.60 gm honey
  • 40g feta, crumbled
  • 4 Vita-Weat crispbreads
  • Mint leaves, extra to serve
Instructions:
  • Boil the eggs in a pan of boiling water for 7 minutes. Then, transfer to iced water and let cool for 10 minutes. Peel the eggs and slice each one into quarters.
  • Cook peas in a saucepan of salty boiling water for 3-4 mins. Drain, cool under running water, then transfer to a bowl. Mash with a fork and mix with avocado, mint, lemon juice, lemon zest, honey, feta, and a pinch of salt until combined.
  • Evenly distribute the pea mixture on top of the Vita-Weats. Place the egg on top. Add a sprinkle of cracked black pepper and garnish with fresh mint leaves before serving.

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