This is inspired by one of my absolute favourite breakfasts at Milkwood in Brunswick, which is (surprise!) minty pea smash with parmesan and a poached egg on toast. And when I say poached I mean par boiled, because my culinary skills don't seem to extend to egg poaching. I got the idea of the sneaky par boil when I visited Porch and Parlour in Sydney earlier this year, but for the sake of my pride I intend to try this ingenious method next. How is it so hard for me?!
INGREDIENTS (for 2 serves)
1 cup of peas (I used frozen and defrosted them)
4 tablespoons finely and freshly grated parmesan
15ish mint leaves, torn
2 tablespoons milk of your choice (I used lactose free)
Sea salt and pepper
1. Throw all your ingredients into a food processor.
2. Process them.
3. Slather the smash on lovely thick toast and serve with eggs, freshly ground pepper and more parmesan, because parmesan.