- 4 frozen Birds Eye Golden Crunch Hash Browns
- 1 cup frozen Birds Eye Field Fresh Garden Peas, cooked
- 20g butter
- Finely grated zest and juice of ¼ lemon
- 20g goat cheese
- 2 poached eggs
- 1 middle rasher bacon, cooked and crumbled (see tip)
Cook frozen Birds Eye Hash Browns following packet directions.STEP 2
Cook frozen Birds Eye Peas following packet directions, drain and lightly smash. Stir in butter, lemon zest and juice.STEP 3
Serve cooked Birds Eye Hash Browns topped with smashed peas, sprinkle with crumbled goat cheese, top with a poached egg and sprinkle with bacon crumbs.
To make bacon crumb, panfry or grill bacon until crisp. Allow to cool then place in a food processor and chop until resembling breadcrumbs.