Smashed pea, avocado, feta and egg crispbreads

Serve these Vita-Weat crispbreads topped with smashed peas, avocado and egg for a healthy start to the day. Recipe by Courtney Roulston, MasterChef Australia Series 2 contestant.

Recipe «Smashed pea, avocado, feta and egg crispbreads» presented in category Recipes / Eggs, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 Coles Australian Free Range Eggs, 1/2 cup Coles Australian Frozen Peas, 1/2 small ripe avocado, peeled, chopped, 2 tbsp torn mint leaves, 2 tsp lemon juice , 1 tsp lemon zest, 1/2 tsp honey, 40g feta, crumbled , 4 Vita-Weat crispbreads, Mint leaves, extra to serve.

Ingredients:

• 2 Coles Australian Free Range Eggs 
• 1/2 cup Coles Australian Frozen Peas 
• 1/2 small ripe avocado, peeled, chopped 
• 2 tbsp torn mint leaves 
• 2 tsp lemon juice 
• 1 tsp lemon zest 
• 1/2 tsp honey 
• 40g feta, crumbled 
• 4 Vita-Weat crispbreads 
• Mint leaves, extra to serve 

Instructions

1. Boil the eggs in a small saucepan of boiling water for 7 mins. Transfer to a bowl of iced water and set aside for 10 mins to cool. Peel. Cut each egg into 4 slices.
2. Meanwhile, cook the peas in a small saucepan of salted boiling water for 3-4 mins. Drain and refresh under cold running water. Drain. Transfer to a bowl and mash with a fork. Add the avocado, mint, lemon juice, lemon zest, honey, feta and a pinch of salt and gently mash until combined.
3. Spread the pea mixture over the Vita-Weats and top with egg. Grind over cracked black pepper and top with mint leaves to serve.