Mashed Peas on Toast with Fried Egg & Bacon

Directions

1. 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.
2. Peel and mince the shallot and garlic.
3. Return the skillet to medium-high heat and cook the shallots and garlic in the reserved fat until softened, about 2 minutes.
4. 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.
5. Roughly chop the bacon and return the pieces to a plate; wash and juice the lemon into a medium bowl.
6. Add the pea mixture to the bowl with lemon juice and mash until nearly smooth; season with salt and pepper.
7. 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.
8. 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.
9. Spread the mashed peas on the toast, top with bacon and the fried egg, then season with salt and pepper to taste.
10. Serve and enjoy as a quick weeknight meal.