- Chuck the peas into a pan of boiling water and blanch them off for about 1-2 minutes until tender. Drain and chuck into a food processor. Add the feta, olive oil and a good pinch of salt. Pulse into a course mixture.
- Preheat the grill to high and grill the bacon for 3-4 minutes a side or until crispy.
- Meanwhile, poach the eggs in a small pan of simmering water until just set.
- Toast the sour dough bread and slather on a good layer of butter. Pop onto two serving plates. Top with the bacon, pea mixture and eggs. Drizzle over a little oil and season with salt and Turkish pepper flakes if using. Grab a fork and dive in.
200g frozen peas
50g feta cheese
1 tbsp olive oil
6-8 slices streaky bacon, crispy
2 slices sourdough
Butter to serve
Olive oil to serve
Turkish pepper flakes (optional)