Peas pour into a saucepan and simmer on medium heat with a small ( approx 5 tbsp ) amount of water for 5-7 minutes. If you have frozen peas, then simmer for a few minutes longer. Ready peas salt and mash with a fork.

Eggs stir with a fork, add sour cream. Preheat a pan with butter, pour the eggs and cook, continuously flipping the omelette from the bottom up. After the omelet will seize, but will still be moist and tender texture, remove from heat and add salt. It is very important not to overdo the eggs, otherwise it will dry cereal.

Dry the bread in the toaster or on a dry pan, coat with mustard, sprinkle the peas, then eggs. Pepper.