- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Contains wholegrains
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Value-friendly garden peas add a pretty pop of green and an extra hit of protein to this prosciutto bruschetta.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 500g pkt Birds Eye Australian Garden Peas
- 1/3 cup (25g) finely grated parmesan
- 1/4 cup basil leaves
- 1/4 cup (60ml) olive oil
- 2 garlic cloves, crushed
- 2 tsp lemon juice
- 60g pkt Coles Australian Baby Rocket
- 1 tbs white vinegar
- 4 Coles Australian Free Range Eggs
- 8 slices Coles Bakery Stone Baked Multigrain Sourdough Vienna*, chargrilled
- 8 slices Provedore Prosciutto (from the dairy department)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook peas in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
Step 2
Place the peas in a food processor with the parmesan, basil, oil, garlic, lemon juice and half the rocket. Process until almost smooth. Season.
Step 3
Bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk† or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Step 4
Place bread on serving plates and spoon over the pea mixture. Top with the prosciutto, eggs and remaining rocket. Season with pepper and serve immediately.
Recipe tip
Serve with... basil leaves, finely chopped chives and lemon cheeks
COOK. STORE. SAVE.
Use any leftover basil leaves to sprinkle over our Pea and Salmon Risotto.
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