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Start by bringing a small pan of water to the boil, then add the frozen peas. Let them cook for two to three minutes until they're tender but still bright green, then drain and rinse under cold water to cool them down quickly.
Next, place the cooled peas into a food processor or blender along with the lime juice and blitz until you have a smooth and creamy mixture.
Transfer this to a large bowl and mix in the yoghurt, jalapeños, onion, garlic, coriander, and chilli if you're adding it.
Season generously with salt and pepper.
Spread the guacamole onto toast and drizzle with olive oil, or top with runny poached or boiled eggs.
You can also sprinkle on extra coriander and add a splash of hot sauce for an additional kick.