Vegetarian · 20 min
Mashed Peas on Toast with Fried Egg & Bacon
- 20 min
- 2–6 servings
- 481 kcal / serving
Creamy, pea-smooth spread on toast serves as a bright base for crisp bacon and a sunny egg. The combination makes a quick weeknight meal with contrasting textures and a tangy lemon finish.
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Ingredients
- 4 slicesbacon
- 2eggs
- 1 cupfrozen peas
- 1 clovegarlic
- ¼ (4 oz) loggoat cheese
- ½lemon
- 1shallot
- 2 sliceswhole grain bread
- shallots
- lemons
From the pantry: black pepper, salt
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring cups · measuring spoons · nonstick skillet · potato masher · spatula · stirring spoon · toaster (optional) · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 clovegarlic
- ½lemon
- 1shallot
- shallots
- lemons
Meat & seafood
- 4 slicesbacon
Dairy, eggs & chilled
- 2eggs
- ¼ (4 oz) loggoat cheese
Bakery & bread
- 2 sliceswhole grain bread
Frozen
- 1 cupfrozen peas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| bacon | 4 slices | 8 slices | 12 slices |
| eggs | 2 | 4 | 6 |
| frozen peas | 1 cup | 2 cups | 3 cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| goat cheese | ¼ (4 oz) log | ½ (4 oz) log | ¾ (4 oz) log |
| lemon | ½ | 1 | 1 ½ |
| shallot | 1 | 2 | 3 |
| whole grain bread | 2 slices | 4 slices | 6 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Cook the bacon in a skillet over medium-high heat until crisp, 5–7 minutes, then transfer to a paper towel–lined plate and reserve about 1 tablespoon of fat in the pan.
- Peel and mince the shallot and garlic.
- Return the skillet to medium-high heat and cook the shallots and garlic in the reserved fat until softened, about 2 minutes.
- Add the peas, a splash of water, and the goat cheese to the skillet; cook, stirring occasionally, until most of the liquid has evaporated and the peas are tender, about 5 minutes.
- Roughly chop the bacon and return the pieces to a plate; wash and juice the lemon into a medium bowl.
- Add the pea mixture to the bowl with lemon juice and mash until nearly smooth; season with salt and pepper.
- Wipe the skillet clean and place it back on the stove over medium heat; add 1 tablespoon of reserved bacon fat and swirl to coat the bottom.
- Gently crack the eggs into the skillet and cook until the whites set and the yolks are still runny, about 3 minutes; toast the bread if desired and keep ready.
- Spread the mashed peas on the toast, top with bacon and the fried egg, then season with salt and pepper to taste.
- Serve and enjoy as a quick weeknight meal.
Two tips
- Mince the shallot and garlic while the bacon cooks to save time.
- Leftover mashed pea mixture can be kept in the fridge for a day and used as a spread or side with more eggs or toast.
Nutrition per serving
- Calories
- 481 kcal
- Protein
- 23 g
- Carbs
- 28 g
- Fat
- 31 g
- Fiber
- 5 g
- Sodium
- 705 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.