Fill and boil your kettle, then put the peas in a saucepan or heatproof bowl and cover with just-boiled water. Leave for 2-3 minutes, then drain thoroughly. Put the peas into the bowl of a blender together with 1 ½ tbsp pesto, then blend to a smooth-ish, spreadable consistency (if you don’t have a blender, you can use a fork or potato masher to crush the peas). If the mixture seems dry, add a splash of hot water from the kettle and blend again. Season to taste with salt and pepper, then set aside.

Next, get four plates ready and place a large frying pan over a medium heat. Dollop 4 tbsp pesto into the pan, then use a spatula to spread the pesto thinly and evenly across the base of the pan. Gently crack the eggs into the pan on top of the pesto, leaving room for the whites to spread out, and season lightly with salt and pepper. Cook the eggs and pesto for 4-5 minutes, or until the egg whites are completely opaque but the yolks are still runny. While the eggs cook, toast the slices of bread and put one slice on each plate. Spread each piece of toast thickly with one-quarter of the pea mix. Carefully lift one cooked egg on to the top of each pea toast, then scatter over the paprika and parmesan (if using) and serve straight away.