Breakfast: Mashed Peas and Broad Beans with Fish Fingers, Poached Egg and Red Onion on Toast

We’d planned to go out for breakfast on a Saturday morning, but woke up feeling a bit worse for wear…with nothing in the fridge.  We couldn’t even face heading to the shops.  So decided to create a breakfast from our stock frozen foods.  


We realise it’s an unorthodox breakfast but it definitely hit the spot! 

Fed 3.  

Ingredients

½ Red Onion

6 Fish Fingers

2 Handfuls of Frozen Peas

2 Handfuls of Frozen Broad Beans

1 Tbsp Crème Fraiche

½ Lemon

Grating of Parmesan

3 Eggs

3 Slices of Toast

 

• Boil the peas and broad beans until cooked.

• Whilst the peas and beans are cooking, grill the fish fingers and put the bread in the toaster.

• Finely slice the red onion and sauté until soft. Boil a kettle and poach three eggs. (see our poaching method.)

• Drain the peas and broad beans, then coarsely mash adding crème fraiche, lemon juice, parmesan and season to taste. 

• Butter toast and pile on the mash, the fish fingers, followed by the poached egg and top with the red onion. 

• Serve with breakfast condiments of choice. We favour the classic Ketchup and think a little tartar sauce might have snuck in too..