New to the season, English Peas are currently abundant. When I get a batch from the market, I look forward to shelling, when I get to pop a few in my mouth as reward for my efforts.
![](https://thewelltravelledkitchen.com/wp-content/uploads/2020/06/IMG_7780-1024x1024.jpg)
English Peas must be shelled. They look similar to Sugar Snap Peas, which you can eat after steaming, but the English variety has a tougher skin that invites you to eat the pea and not the pod.
![](https://thewelltravelledkitchen.com/wp-content/uploads/2020/06/IMG_7781-1024x1024.jpg)
For this recipe, I used about 200 grams of peas (before shelling,) and steamed them for 5 -6 minutes. Because they are sweet enough to eat raw, you really don’t have to cook them for long; just enough to make them tender so you can give them a slight mash. As the peas were steaming, I chopped a few (6) fresh mint leaves, and added these to a mixing bowl with the very thinly sliced white part of one scallion.
When the peas were ready, I tipped them from the steamer into the bowl, and gave everything a drizzle of extra virgin olive oil (1 Tbsp), and a crack of salt and pepper. Next came the mash-up with my potato masher. When I reached my desired degree of chunky texture, I put a plate over top of the bowl and let this sit while I poached the egg.
Everything got assembled on two pieces of delicious sourdough toast. I added the poached egg for extra protein, and the sprouts were homegrown by me. I’ve been adding them to lots of dishes!
This is a really easy recipe that honours the gorgeous greens of the spring and early summer. Check out your local farmer’s market for the freshest peas, and try this for lunch. I hope you like it!
![](https://thewelltravelledkitchen.com/wp-content/uploads/2020/06/IMG_7782-1024x1024.jpg)