Avocado & peas toast with soft boiled eggs is going to make your mornings more delightful. Or snacks 🙂
As for me, I think I’ve said it too many times: I’m a morning and a breakfast person and (sometimes) I refuse to leave the house without having something to eat.
For me there’s nothing more delightful than spending some time early in the morning, preparing a light meal and enjoying it over a cup of green tee or coffee. I get this way the energy I need, and I can gather all my thoughts and plan the day ahead.
It’s perfectly fine if you prefer to grab a snack before lunch and skip breakfast altogether, but I want you to pay attention to the meal you have and where it comes from (especially the ingredients used).
Nourish your body with the best food you can afford to cook and buy, don’t overcook it, and add seasonal ingredients into your meal.
Just a tiny bit of preparation ahead of time can spare you money and offer you a healthy breakfast in the morning or a delicious snack in between meals.
I made these avocado & peas toast in a less than 30 mins, just in time for hubby to grab a good bite before leaving for work.
For a nice and more summerish flavor of the avocado & peas toast I added some chopped capers and a mix of Herbs de Provence. Oh la laa, this completely changed the whole thing into something DELICIOUS.
I love these small additions to food, like a different spice or herb, which lifts the dish to a whole different level.
The eggs can be boiled to your liking, but I prefer them a bit soft in the centre, so about 4-6 minutes should be just fine to have the same texture as you see in my images.
Choose to use fresh peas if possible, as it’s their season, but frozen once work just as fine too.
I’ll leave you now with the recipe.
Drop me a comment if you try out the recipe and let me know your thoughts.
Avocado & Peas Toast With Soft Boiled Eggs
Avocado & peas toast with soft boiled eggs is going to make your mornings more delightful.
- 1 big ripe avocado
- 150g peas
- 2 free range eggs
- 2 tsp capers, chopped
- 1 tsp herbs de provence (thyme, tarragon, oregano)
- white part of a scallion
- 2 tsp lemon juice (or more if needed)
- salt & pepper freshly grated
In a small pot bring water to boil. Add the peas and cook them for 10 mins.
Boil the eggs for about 4-6 minutes. I prefer the yolk a bit softer, if you like hard boiled eggs, increase then the cooking time.
Peel the avocado and mix it with the cooked peas. Mash them with the fork as if you are making guacamole.
Incorporate the chopped capers and onion, herbs, lemon juice. Mix it well and season with salt and pepper.
Peel the eggs and cut them in 4.
Serve with baguette adding the boiled eggs on top.
Store the avocado and peas paste in the fridge up to two days with cling film on top. Restore the natural green color by adding a splash of lemon juice before serving.