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Minty Peas & Ham Hock on Toast for Great British Pea Week

11th July 2025

Peas on Toast with hamhock and poached egg

Celebrate Great British Pea Week with Chef Connor’s Seasonal Brunch Recipe

This Great British Pea Week, Oscar Mayer Development Chef Connor Maughan has created the ultimate seasonal brunch recipe:
Minty peas on sourdough toast, topped with braised ham hock and a perfectly poached egg.

This fresh twist on a classic is a nod to the ever-popular avocado toast — but with a more local, sustainable, and in-season spin. Whether you’re hosting brunch or just want something indulgent and easy at home, this is a dish that delivers on flavour, colour, and comfort.

🎥 Watch the Full Recipe Video

See how Chef Connor brings every element together, step-by-step — from making the perfect poached egg to caramelising the honey miso ham hock.

🧑‍🍳 What You’ll Need

Just a handful of simple, seasonal ingredients — starting with fresh British peas, of course!

Braised Ham Hock

  •  1 raw ham hock

  • 1 onion, halved

  • 1 carrot, roughly chopped

  • 2 bay leaves

  • 1 tsp white peppercorns

  • 1 bunch thyme

  • 2 whole star anise

  • 2 tbsp honey

  • 1 tsp miso

Method:

  1. Boil ham hock for 5 minutes to remove impurities, then drain.

  2. Add aromatics and cover with water. Simmer gently for 5 hours.

  3. Cool in the stock, shred, then reheat in a pan with honey and miso until caramelised.

Minty Pea Crush

  • 300g fresh British peas

  • 1 bunch mint (stalks removed)

  • 50g butter

  • Salt and pepper to taste

Method:

  1. Blanch peas in boiling salted water for 2 minutes.

  2. Blend with mint and butter while still warm.

  3. Season to taste — simple and vibrant!

Sourdough Toast

Chef’s tip: “Season your plate with olive oil, salt, and pepper — then rub your bread in it before toasting. It gives a more even, flavourful crust.”

Toast your seasoned sourdough in a hot pan until golden and crisp.

Perfect Poached Egg

  • Fresh egg

  • White wine or malt vinegar

Method:

  1. Crack your egg into a small sieve to remove the looser whites.

  2. Gently drop it into simmering water with a splash of vinegar.

  3. Poach for 3–4 minutes and drain on a paper towel.

Peas on Toast with hamhock and poached egg🍽 To Assemble

  1. Spread your minty pea smash on toasted sourdough.

  2. Top with caramelised ham hock.

  3. Add a perfectly poached egg.

  4. Finish with a small salad of lightly dressed pea shoots for extra freshness.

🗨 Chef’s Note:

“This is a beautiful way to showcase British peas — vibrant, flavourful, and perfect for a summer brunch. It’s fresh, light, and super easy to make.”

💚 Why It Matters

This dish is more than just delicious — it’s a celebration of local, seasonal eating. By using British-grown peas and traditional cuts like ham hock, we’re highlighting ingredients that are both sustainable and underused in everyday cooking.

👩‍🍳 Try It Yourself

We’d love to see your version! Share your brunch photos with us using #WeAreOscarMayerUK and #GreatBritishPeaWeek on Facebook, Instagram or LinkedIn.