I love brunch. If you’re not that big of a fan… well you should try this recipe. One of my favourite breakfast or brunch meals is avocado and egg on top of toast. I drizzle it with olive oil and crack some pepper and salt on it and it becomes breakfast heaven.
A few days ago I stumbled upon a recipe in Chatelaine magazine that had an interesting take on avocado & eggs on toast. So obviously I decided to make it.
The recipe is called Sweet Peas on Toast. I followed it mostly, only making a few alterations.
Cook Time: 25 minutes // Servings: 4
- 4 slices of toast
- 4 eggs
- 2 cups of frozen peas
- 1 avocado
- 1/2 cup of feta
- 1 tbsp fresh thyme
- 1 tbsp lime juice
- 1 tbsp of butter
- 1 tbsp olive oil
The thyme I used was taken straight from the thyme plant I've been growing in my garden. If you’re reading this thinking… “Okay, ain’t nobody got time for that”. Well, read the 5 Advantages of Homegrown Food post. It may not change your mind about gardening, but it will help you understand why I grew my own thyme!
The Recipe Process:
- Melt 1 tbsp of butter into a skillet
- Add 2 cups of frozen peas and cook until they have thawed. It will take roughly 4-5 minutes
- Put the thawed peas into a food processor along with one chopped avocado, 1/2 cup of crumbled feta, 1 tbsp of thyme, and 1 tbsp of lime juice.
- Whirl all the ingredients together until they are combined.
I found the pea mixture to a bit chunky and thick for my liking, so I added about a tbsp of olive oil to thin it out.
- Next clean your skillet and cook the eggs.
- While the eggs are cooking, you can toast your bread.
- Spread the pea mixture onto your toast, place an egg on each piece, squeeze more lime juice on top, crack on some pepper and salt, and voila!
All in all, it took me about 20 minutes.
I really enjoyed the sweetness of the peas and the creaminess of the feta. I only made two servings, but I suggest that you use all the pea mixture up pretty quickly or there is chance it may turn brown! Damn oxidization.
TIPS TO PREVENT AVOCADO OXIDIZATION
These are the methods that I've personally tried:
- Leave the pit in
- Use more lime juice
- or JUST EAT IT ALL
I recently read about another tip that I want to try in the future. The idea was suggested by the awesome people at The Kitchn.
The method works by placing the guacamole into an airtight container and then pouring ½ inch of lukewarm water over the mixture to create a barrier between the guacamole and oxygen. When you’re ready to eat your guac, you simply pour out the water and mix it up again.
I thought this was quite an interesting method and am planning on trying it next time I make this recipe or make guacamole!
Let me know if you make this avocado and eggs on toast recipe and tell me what you think! Also, I like my eggs runny #nohate.
For more scrumptious recipes, check out my Blueberry, Chocolate, & Hemp Banana Bread, my Nectarine, Walnut Pesto, & Sriracha Balsamic Drizzle Pizza, or my Cherry Tomato, Leek, & Swiss Cheese Quiche!