Lemon & Dill Smashed Peas Toast with Creamy Cottage Cheese and Jammy Boiled Egg
Lemon & Dill Smashed Peas Toast with Creamy Cottage Cheese and Jammy Boiled Egg
Ingredients
- 2 cups frozen peas
- 2 tablespoons olive oil
- 2 lemon, halved
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1 cup creamy cottage cheese
- 4 large eggs
- 4 slices bread
- 1/2 teaspoon Maldon sea salt, or to taste
Instructions
- 1
Bring a small pot of water to a rolling boil. Carefully place the eggs into the boiling water. Cook for 6 1/2 to 7 minutes for a jammy yolk. While the eggs are cooking, prepare an ice bath by filling a bowl with ice and water. Once cooked, immediately transfer the eggs to the ice bath to stop the cooking process and make them easier to peel. Let them cool for at least 5 minutes.
⏱️ 8 min
- 2
While the eggs are cooling, toast the slices of bread to your desired crispness.
⏱️ 3 min
- 3
Place the frozen peas in a medium-sized bowl. Drizzle with olive oil, squeeze the juice from half of a lemon over the peas, add the chopped fresh dill, and season generously with freshly ground black pepper. Using a fork, mash the peas until they are roughly crushed but still retain some texture. You don't want a completely smooth paste.
⏱️ 5 min
- 4
To assemble, spread an even layer of creamy cottage cheese over each slice of toasted bread.
⏱️ 1 min
- 5
Spoon the lemon and dill smashed peas mixture on top of the cottage cheese on each toast.
⏱️ 1 min
- 6
Carefully peel the cooled jammy boiled eggs. Slice each egg in half lengthwise. Place the two halves of one egg on top of the smashed peas on each toast.
⏱️ 3 min
- 7
Finish by sprinkling a little Maldon sea salt over the entire dish for a perfect salty crunch. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon & Dill Smashed Peas Toast with Creamy Cottage Cheese and Jammy Boiled Egg
- 2 cups frozen peas
- 2 tablespoons olive oil
- 2 lemon, halved
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon black pepper, freshly ground
- 1 cup creamy cottage cheese
- 4 large eggs
- 4 slices bread
- 1/2 teaspoon Maldon sea salt, or to taste
Instructions
- 1
Bring a small pot of water to a rolling boil. Carefully place the eggs into the boiling water. Cook for 6 1/2 to 7 minutes for a jammy yolk. While the eggs are cooking, prepare an ice bath by filling a bowl with ice and water. Once cooked, immediately transfer the eggs to the ice bath to stop the cooking process and make them easier to peel. Let them cool for at least 5 minutes.
⏱️ 8 min - 2
While the eggs are cooling, toast the slices of bread to your desired crispness.
⏱️ 3 min - 3
Place the frozen peas in a medium-sized bowl. Drizzle with olive oil, squeeze the juice from half of a lemon over the peas, add the chopped fresh dill, and season generously with freshly ground black pepper. Using a fork, mash the peas until they are roughly crushed but still retain some texture. You don't want a completely smooth paste.
⏱️ 5 min - 4
To assemble, spread an even layer of creamy cottage cheese over each slice of toasted bread.
⏱️ 1 min - 5
Spoon the lemon and dill smashed peas mixture on top of the cottage cheese on each toast.
⏱️ 1 min - 6
Carefully peel the cooled jammy boiled eggs. Slice each egg in half lengthwise. Place the two halves of one egg on top of the smashed peas on each toast.
⏱️ 3 min - 7
Finish by sprinkling a little Maldon sea salt over the entire dish for a perfect salty crunch. Serve immediately.
⏱️ 1 min