Smashed Pea Breakfast Bowl

Recipes Smashed Pea Breakfast Bowl

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.

4 serves

1.6 serves of veg

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

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.

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

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.