Smashed peas with leek and mint.jpg


  • 50g of butter

  • Extra virgin olive oil

  • 1 heaped teaspoon flour

  • 285ml chicken or vegetable stock

  • 2 leeks, trimmed and finely sliced

  • 400g Birds Eye frozen Australian-grown garden peas

  • 1 bunch mint, finely sliced

  • 1 lemon, juice

  • 4 eggs

  • White vinegar

  • Sea salt

  • Good quality sourdough, to serve


1. Heat olive oil in a large saucepan over medium heat and add the leeks, stirring occasionally until soft, about 7-10 minutes.
2. Add the butter and when melted add the flour and stir, until a loose roux forms then slowly add in the stock.
3. Turn up the heat and add the peas with a pinch of salt. Put the lid on and simmer for 5 minutes or until tender. Add the mint and a squeeze of lemon juice while crushing the peas with the back of a fork.
4. For the poached eggs, bring a medium-sized pot of water to the boil and add the vinegar, reduce heat to medium and using a slotted spoon spin the water in the pot. Crack egg into the spinning water and cook for 6-8 minutes or until cooked.
5. Serve peas on a thick slice of sourdough toast with a poached egg on top.