Avocado, Feta, Minted Pea, Poached Egg Breakfast

Serves 1-2
Time 15 mins


2 thick slices of sourdough

2 tsp butter

1 cup peas, blanched

1 tbsp parsley, chopped

2 tbsp mint, chopped

2 tbsp Danish feta

Juice of ½ lemon

Salt and pepper

¼ cup white vinegar

2 eggs

½ avocado, thinly sliced

2 tbsp chives, finely chopped


Heat a griddle pan over medium-high heat. Spread the sourdough with butter and place in the griddle pan to toast until slightly charred.

In a small bowl, add the peas, parsley, mint, feta and lemon juice and season generously with salt and pepper, then stir to combine.

Bring a small saucepan of water to the boil and pour in the vinegar. Stir the water in a circle to create a small whirlpool, then carefully crack the eggs into the centre one by one. Poach until the white turns opaque, then remove with a slotted spoon onto a paper towel to drain.

Place the sliced avocado on one piece of toast and the poached eggs on the other, then season with salt and pepper. Top with the minted pea mixture. Drizzle over a little extra virgin olive oil and sprinkle over the chopped chives to serve.