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40p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put a frying pan over a medium-high heat and brush the bread with 1 tbsp oil. Add to the frying pan and toast for 2 minutes on each side until golden. Transfer to 2 plates and rub the halved garlic all over the toasted bread; set aside.
Pour about 500ml water into the frying pan, bring to the boil, tip in the peas and ½ tsp salt; boil for 3 minutes, then drain and return the frying pan to the heat. Add 2 tbsp oil, the sliced salad onions and sliced garlic; cook, stirring, for 1-2 minutes, then add the drained peas, marjoram, chilli flakes and the remaining ½ tsp salt. Use a potato masher or whisk to break the peas up a little, then divide between the slices of toast.
Fry the eggs in the remaining 1 tbsp oil until cooked to your liking, then season and sprinkle over a little marjoram. Top each toast with an egg and serve straight away.
Use oregano in place of marjoram if that’s what you have in your cupboard.
Typical values per serving when made using specific products in recipe
Energy | 2,414kJ/ 579kcals |
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Fat | 34g |
Saturated Fat | 6.3g |
Carbohydrates | 42g |
Sugars | 3.7g |
Fibre | 5.9g |
Protein | 23g |
Salt | 2.3g |
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