Ingredients
1/4 cup extra-virgin olive oil
1 shallot, diced
2 cups peas (fresh or frozen, thawed)
2 tablespoons freshly chopped mint, plus leaves for garnish
Coarse salt and ground black pepper
6 large eggs
6 slices multigrain bread, toasted
Preparation
Heat 2 tablespoons oil in a pan over medium heat. Add shallot and cook, stirring, until caramelized, 3 to 4 minutes. Add peas and 1/2 cup water and cook, covered, until peas are tender but still bright green, 2 to 3 minutes. Mash with a potato masher and add mint and remaining oil. Stir until combined and season with salt and pepper. Set aside.
Place eggs in a small saucepan and cover with water. Bring to a boil and cook 2 minutes. Remove and immediately cut tops using a serrated knife. Season with salt and pepper.
Spread mashed peas on bread and serve with eggs. Garnish with mint.
