Smashed Pea Breakfast Bowl

Recipe provided by Bird Eye

---

A deconstructed ‘big breakfast’, compactly served in a bowl!

Serves 4

Ingredients

12 trussed cherry tomatoes

Oil spray   

2 teaspoons olive oil

3 cups frozen Birds Eye Field Fresh Corn Kernels

4 cups frozen Birds Eye Field Fresh Garden Peas

75g butter, chopped

Finely grated zest of 1 lemon

8 crisp cooked shortcut rashers bacon

8 slices lightly toasted sourdough baguette

4 soft boiled eggs

Pea tendrils and micro herbs, for garnish

Method

1. Place tomatoes on a baking paper lined tray and spray with oil. Cook in a preheated oven at 200°C for 4-5 minutes or until blistered. Remove and keep warm.

2. Meanwhile, heat oil in a large non stick frypan, add frozen Birds Eye Corn Kernels and cook for 5 minutes or until lightly charred, stirring occasionally. Remove and keep warm.

3. Meanwhile, heat oil in a large non stick frypan, add frozen Birds Eye Corn Kernels and cook for 5 minutes or until lightly charred, stirring occasionally. Remove and keep warm.

4. Assemble tomatoes, charred corn, smashed peas, bacon and bread in serving bowls. Top with soft boiled egg. Garnish with pea tendrils, herbs and a sprinkling of pepper. Serve immediately.

TIP: Have corn pre charred. Heat in microwave oven before assembling bowls.