Minted pesto with pea smash and poached eggs

Mint pesto

• 50 g extra virgin olive oil
• 30 g Parmesan cheese
• 1 garlic clove
• 20 g lemon juice
• 25 g pine nuts
• 20 g fresh mint, leaves only
• ½ tsp sea salt
• 2 pinches ground black pepper

Pea and avocado smash

• 200 g boiling water
• 200 g frozen peas (see Tips)
• 1 sprig fresh mint, leaves only
• 1 ripe avocado, flesh only
• 20 g lemon juice
• ¼ tsp sea salt
• 2 pinches ground black pepper

Poached eggs

• 1700 g boiling water
• 50 g white vinegar
• 4 eggs, chilled and cracked into separate bowls

Assembley

• 4 bread, slices of choice, toasted to serve
• fresh mint, leaves only, to serve
• sea salt, to season
• ground black pepper, to season