Value-friendly garden peas add a pretty pop of green and an extra hit of protein to this prosciutto bruschetta.
Cook peas in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well.
Place the peas in a food processor with the parmesan, basil, oil, garlic, lemon juice and half the rocket. Process until almost smooth. Season.
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.
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.
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