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

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

Poached eggs

• 1700 g 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
• ground black pepper to season
• sea salt to season