- 1 British Lion egg
- 50g peas
- Knob of butter or cooking oil
- Bring a pan of water to the boil and add the peas. Cook for 2 minutes then drain, reserving a little of the cooking water, and transfer to a blender with the water.
- Beat the egg in a bowl or jug. Heat the butter in a pan and add the egg, stirring until the egg has cooked. Serve with the pea puree.