Bring a saucepan of water to the boil and add frozen peas. Cook for 6 minutes until soft and then drain.

Mash the cooked peas up - a handheld potato masher will do - until broken but not totally pulverized. Add a squeeze of fresh lemon juice, a tablespoon of full fat greek yoghurt to loosen and season to taste. Set to one side.

Take another pan and half fill it with water. Bring it to the boil. Once boiling, add in your 8 eggs. For a soft gloopy centre, boil for 4.5 minutes. If you want a harder centre, boil for around 6 minutes. Remove from heat, drain and cover the eggs with cold water to cool them down a little before peeling.

Lightly toast your bread. Spread each slice generously with the smashed peas. Halve your boiled eggs and place two halves on top of each slice and sprinkle with chilli flakes.

Finish with a sprinkle of coriander, a twist of black pepper and pinch of sea salt.

Enjoy!