Serves 4 – Cook time: 20 mins
Ingredients
A good glug of olive oil
1 Leek
2 cloves garlic
1 tsp salt
2 lemon
120g baby spinach, roughly chopped
1 cups Frozen baby green peas
1 heaped tsp white miso paste
1 tbsp butter
Cracked black pepper to taste
3 tbsp grated mozzarella cheese
8 eggs
To Serve
1 tbsp chili oil
Handful of chopped parsley
1 GEM avocado, sliced
Toasted sourdough
Put frozen peas into a blender cup (or food processor) and let thaw for 10 minutes.
Meanwhile, slice leek into thin rounds, and place into a hot frying pan with a good glug of olive oil, miso paste, pepper and salt. Cook for 5 minutes on medium heat until soft. Add in crushed garlic and the juice of one lemon, and fry for a further 2 minutes.
Add in chopped baby spinach and cook until wilted. Meanwhile, use blender (or food processor) to pulse the peas a few times, until roughly blended, leaving some of the peas whole. Add into the pan along with the butter. Cook for a few minutes.
Add mozzarella all over, use the back of a spoon to create 8 wells in the green mixture. Crack eggs into the wells and cover with a lid for 3-4 minutes, until egg whites are cooked. Once the eggs are cooked to your liking, top with parsley, chilli oil and GEM avocado.
Serve straight away with toasted sourdough and extra lemon slices.
Recipe created for The Avo Tree by www.bysarahhenderson.com
