Peas and pesto on sourdough toast
Chef
Ingredients
200g frozen peas
2 slices wholemeal sourdough bread
2 eggs
2 tablespoons green pesto alla Genovese
Chilli flakes
Cracked black pepper
Method
-
Step 1
Cook the peas in a pan of boiling water for 3 to 4 minutes. Drain and tip peas back into pan with the pesto. Using a wooden spoon, crush the peas.
-
Step 2
Poach the eggs. Fill a saucepan with water and heat until boiling. Lower the heat until the water is simmering. Crack one egg into a small bowl and gently slip it into the simmering water. Add all the eggs you are poaching to the pan in the same way, keeping some distance between them. Turn off the heat, cover the pan and let sit for 4 to 5 minutes.
-
Step 3
Toast the sourdough bread slices.
-
Step 4
Assemble the dish: take the toast and top with the prepared crushed peas. Gently lift out the eggs with a slotted spoon and put on top of the peas. Sprinkle with chilli flakes and cracked black pepper to taste.
Food facts
The sourdough in the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
Boiled peas are low in potassium and provide a portion of vegetables in this dish. This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the eggs, therefore if you have been prescribed a phosphate binder you should take as directed.
Peas and eggs are good protein sources, making this recipe suitable for somebody on dialysis. If you have been advised to lower your protein intake, you could omit the egg.
Lower the cost by using a cheaper alternative bread.
You could add finely chopped red pepper to the peas for added flavour and crunch.