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Smashed Pea Breakfast Bowl

50 people liked

A deconstructed ‘Big Breakfast’, compactly served in a bowl! A very nutrient rich meal – we call it a big breakfast bowl but this meal is delicious enough for any time of the day.

Serves

Serves of Fruit

(Per Serve)

1.6

Serves of Vegetables

(Per Serve)

INGREDIENTS:

12 trussed cherry tomatoes
Oil spray
2 teaspoons olive oil
3 cups frozen corn kernels
4 cups frozen garden peas
Finely grated zest of 1 lemon
8 crisp cooked shortcut rashers bacon
8 slices lightly toasted sourdough baguette
4 soft boiled eggs
Pea tendrils and micro herbs, for garnish

METHOD:

Place tomatoes on a baking paper lined tray and spray with oil. Cook in a preheated oven at 200°C for 4-5 minutes or until blistered. Remove and keep warm.
Meanwhile, heat oil in a large non stick frypan, add frozen corn kernels and cook on high for 5 minutes or until lightly charred, stirring occasionally. Remove and keep warm.
Add the peas into the heated frypan and stir occasionally for 2-3 minutes or until peas have softened. Remove from heat, allow to cool slightly and then smash the peas with a fork.
Assemble tomatoes, charred corn, smashed peas, bacon and bread in serving bowls. Top with soft boiled egg. Garnish with pea tendrils, herbs, lemon zest, and a sprinkling of pepper. Serve immediately.

RECIPE NOTES:

Swap frozen vegetables for fresh options that you have in the fridge.

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NUTRITION: Per Serving

2771

14.8g

Fat

3.5g

Sat. Fat

83.4g

Carbs

13g

Sugars

18.1g

Fibre

38.4g

Protein

1102mg

Sodium

NUTRITION: Per 100 grams

496

2.7g

Fat

0.6g

Sat. Fat

15g

Carbs

2.4g

Sugars

3.2g

Fibre

6.9g

Protein

197mg

Sodium