My affection for all things British runs deep.
As a kid with an excessive imagination, I found British history to be far superior to that of any other country – it was somehow more exciting and romantic to my small brain. And for most of my life, I considered British best. From classic rock bands, to history, to comedy.
London was my one and only choice of city to study abroad in, and I soaked up every bit of it I could. I walked everywhere and anywhere, became a regular at museums and pubs, and fell intensely in love with the city. Even its food.
What all of this nostalgic babbling is getting at is a little side dish called mushy peas.
While mushy peas are the traditional accompaniment to fish and chips for good reason, I like to serve mine on grilled bread with soft boiled or poached eggs to fully experience to sweet pea flavor. It’s also a great alternative to avocado to green-up your breakfast. It could just be the most exciting thing you’ll do with a bag of frozen peas.
If you’ve got a bag, you might want to give it a try – it’s pretty much the only reason I keep them in my freezer.
Mushy peas would also be great as:
- A pasta sauce with some fresh basil and a little pasta water in the mix
- A bed for roasted meat with gravy
- A sandwich condiment with grilled chicken, fish or cheese (feta or burrata maybe?)
- A side to a healthy version of fish and chips – grilled fish and baked potato wedges
Breakfast Mushy Peas
makes about 2 cups
- 2 ½ cups frozen peas
- pat of butter
- ¼ cup grated Parmesan
- juice of ½ a lemon
- ¼ cup parsley
- 2 tablespoons fresh chives
- 1garlic clove
- sea salt
- freshly ground pepper
- Toasted or grilled bread
- Soft-boiled (or poached, scrambled or fried) eggs
- Sea salt & pepper
In a medium-large saucepan, bring approximately 3 cups of water to a boil. Add peas and cook for about 2-3 minutes until peas are thawed and hot. Drain the peas, reserving some of the cooking water.
Place all ingredients (from peas to ground pepper) in the bowl of a food processor, and puree until smooth-ish (you can make it as smooth or chunky as you’d like), adding a tablespoon or two of the pea cooking water if needed.
Serve spread on grilled bread with a soft-boiled egg and extra cracked pepper or as a side to fish or meat.