Skip to content
Forkdly

Breakfast · Australian

Smashed Pea and Feta Toast

Smashed peas with feta, mint and lemon on toasted sourdough. A 10-minute spring breakfast or light lunch, good with a poached egg on top.

Prep
8 min
Cook
5 min
Total
13 min
Serves
4
Jump to recipeIngredientsMethod
Toasted sourdough topped with smashed peas, crumbled feta and mint on a white plate

This is barely a recipe, more a reliable way to turn a bag of frozen peas into a decent breakfast when fresh produce is thin on the ground or you're short on time. Frozen peas work just as well as fresh here, since they're frozen close to picking and only need a couple of minutes in hot water.

Smash the peas roughly rather than blending them smooth. You want some whole peas left for texture against the soft, mashed ones, and a food processor or stick blender turns the whole thing into a uniform paste that's less interesting to eat.

Feta brings the salt, so taste before adding more. Different brands vary a lot in saltiness, a creamy Danish-style feta needs more seasoning than a firmer, saltier block.

Good sourdough matters more than anything else on the ingredient list. It needs to be sturdy enough to hold the topping without going soggy, and a thick slice toasted properly, with a bit of char on the edges, is what makes this feel like a cafe breakfast rather than peas on bread.

Recipe

Smashed Pea and Feta Toast

Prep
8 min
Cook
5 min
Total
13 min
Serves
4

Ingredients

4 Servings

Method

  1. Step 1: Bring a small saucepan of water to the boil. Add the peas and cook for 2 minutes, then drain well.

  2. Step 2: Tip the peas into a bowl and add the feta, olive oil, garlic and lemon juice. Smash roughly with a fork or the back of a spoon, leaving some whole peas and some texture rather than mashing it completely smooth.

    Tip: If the mixture seems dry, add another drizzle of olive oil rather than more lemon juice, which can make it taste sharp instead of rich.

  3. Step 3: Stir through the mint and season with salt and pepper to taste.

  4. Step 4: Toast the sourdough until golden and a little charred at the edges. Pile the smashed peas on top, finish with extra feta, a drizzle of olive oil, lemon zest and chilli flakes if using.

Tips

  • A poached or soft-boiled egg on top turns this into a more substantial lunch, the yolk runs into the peas and does half the dressing for you.
  • Rub the warm toast with the cut side of a garlic clove before piling on the peas for extra flavour underneath.
  • If you're making this ahead, keep the smashed peas and toast separate until serving, so the bread doesn't go soft.

Variations

  • Broad beans: use frozen or fresh broad beans instead of peas, you may need to squeeze the skins off if using fresh.
  • Dairy-free: leave out the feta and add a pinch more salt and a scattering of toasted pine nuts for richness instead.
  • Make it heartier: add crispy prosciutto or smashed avocado alongside the peas.

Storage and make-ahead

The smashed pea mixture keeps covered in the fridge for up to 2 days, though the colour dulls slightly. Best assembled fresh rather than stored on the toast.

Nutrition per serving, estimated

Calories
260
Protein
11g
Carbs
28g
Fat
12g

Share this recipe

You Might Also Like

Asparagus, pea and feta frittata in a white baking dish with one slice cut out

Breakfast

Asparagus, Pea and Feta Frittata

35 min

Pavlova topped with whipped cream, sliced strawberries and passionfruit pulp on a white plate

Dessert

Classic Pavlova with Passionfruit and Strawberries

2 hr 15 min

Bowl of pale green cream of asparagus soup with a swirl of cream and asparagus tips

Soup

Cream of Asparagus Soup

40 min

Barbecued shell-on prawns in garlic butter with parsley and lemon wedges on a white plate

Appetizer

Garlic Butter Barbecue Prawns

25 min

Jump to recipe