6-8 tbsp garden peas (fresh or frozen)
1 tbsp chopped fresh thyme
1 tbsp chopped fresh mint, plus extra leaves to garnish
juice of half lemon
2 tbsp olive oil
freshly ground black pepper
half of small, stale ciabatta bread or large slice of other, good quality bread
1 tbsp white wine vinegar
garlic clove (optional)
pecorino cheese (optional)
Defrost peas if using frozen one. Heat one tbsp of olive oil in a pan, add peas, thyme and mint and cook until just warmed through. Season with salt, pepper and lemon juice. Mash it roughly with potato masher.
Rub the remaining olive oil over the bread, place under a hot grill or on hot cast iron grill pan for a couple of minutes, until just lightly crisp.
Crack the egg into a small bowl. Boil some water in a pan, add white wine vinegar and then gently add cracked egg into a pan of simmering water and cook until the egg white has mostly solidified, but the yolk remains soft. It takes about 2 minutes. Drain the egg with a slotted spoon and place on a paper kitchen towel, to remove any excess of water.
You can rub some garlic over the grilled bread. Next place warm peas onto grilled bread, and top with poached egg. Finish with some freshly ground black pepper, salt, fresh mint and you can also sprinkle with some finely grated pecorino cheese.