Pea and Bacon Crostini with Fried Eggs
Hands-on time: 20 minutes Total time: 20 minutes Makes: 2 servings
A little goat cheese is all you need to transform a couple handfuls of frozen peas into a creamy purée. Serve with greens dressed in a simple lemony vinaigrette.
2 strips bacon
2 shallots, finely chopped
1 cup frozen peas
2 tbsp soft goat cheese (chèvre)
1 tsp lemon juice
¼ tsp each salt and pepper
1 clove garlic, halved
2 slices multigrain bread, toasted
1 tsp olive oil
In large skillet, cook bacon over medium heat, turning once, until browned and crisp, about 5 minutes. Transfer to paper towel–lined plate to drain. Chop bacon; set aside.
Drain all but 1 tsp fat from pan; cook shallots over medium heat, stirring, until softened, about 2 minutes. Stir in peas, goat cheese and 3 tbsp water; cook until almost no liquid remains, about 5 minutes. Scrape into bowl.
Using fork, mash until most of the peas are broken down. Stir in lemon juice and pinch each of the salt and pepper.
Rub cut sides of garlic over toasts; spoon pea mixture over tops. Sprinkle with bacon; keep warm.
Wipe pan clean and heat oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes. Sprinkle with remaining salt and pepper. Arrange over pea mixture.
PER SERVING: about 364 cal, 21 g pro, 17 g total fat (6 g sat. fat), 31 g carb (6 g dietary fibre, 7 g sugar), 199 mg chol, 793 mg sodium, 311 mg potassium. % RDI: 10% calcium, 24% iron, 29% vit A, 12% vit C, 45% folate.