Smashed Peas

Published on November 7, 2018

Seventy-five per cent of Australians confess to having a packet of peas in their freezer at all times, but are stumped for ways to use them. Birds Eye have partnered with Masterchef runner up Ben Borsht to give the humble smashed pea the limelight it deserves.


  • 50g of butter
  • Extra virgin olive oil
  • 1 heaped teaspoon flour
  • 285ml chicken or vegetable stock
  • 2 leeks, trimmed and finely sliced
  • 400g garden peas
  • 1 bunch mint, finely sliced
  • 1 lemon, juice
  • 4 eggs
  • White vinegar
  • Sea salt
  • Good quality sourdough, to serve


  1. Heat olive oil in a large saucepan over medium heat and add the leeks, stirring occasionally until soft, about 7 to 10 minutes.
  2. Add the butter and when melted add the flour and stir, until a loose roux forms then slowly add in the stock.
  3. Turn up the heat and add the peas with a pinch of salt. Put the lid on and simmer for 5 minutes or until tender. Add the mint and a squeeze of lemon juice while crushing the peas with the back of a fork.
  4. For the poached eggs, bring a medium-sized pot of water to the boil and add the vinegar, reduce heat to medium and using a slotted spoon spin the water in the pot. Crack egg into the spinning water and cook for 6-8 minutes or until cooked.
  5. Serve peas on a thick slice of sourdough toast with a poached egg on top.