Smashed Minty Peas & Soft Boiled Egg

---

A delicious quick and easy lunch or snack

This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.

---

---

Printer Friendly Recipe Submit a Recipe

---

• energy
  166kcal
  253kcal
• fat
  5.3g
  8.1g
• of which saturates
  1.2g
  1.9g
• carbohydrates
  18.5g
  28.2g
• of which sugars
  2.5g
  3.8g
• fibre
  5g
  7.6g
• protein
  8.5g
  13g
• salt
  0.38g
  0.58g

• PER 100G
• PER SERVING

Ingredients

2 eggs (100g)

1 tsp olive oil (4.2g)

1 small shallot, finely chopped (30g)

1 clove garlic, finely chopped (3g)

100g frozen peas, defrosted

Small bunch mint, leaves roughly chopped (4g)

4 Ryvita Lightly Salted Rye Cakes (64g)

Method

1. Cook the eggs in boiling water for 6 minutes. Run under cold water then peel and cut in half.
2. Heat the olive oil in a small pan and cook the shallot for 3-4 minutes until softened. Add the garlic and cook for 1 more minute.
3. Add the peas and 2 tbsp. water and cook for 2 minutes. Season then mash the peas using the back of a fork or a potato masher.
4. Stir through the mint then spread onto the crackers and top each with half a boiled egg and a pinch of ground black pepper.

---