Spring Pea and Egg Toast
Serves
4
Prep Time
10 min
Cook Time
5 min
Print Recipe
Fresh peas transform into a bright spread that's a celebration of the flavours of spring. A quick blitz in the food processor with lemon and chives creates a smooth base that pairs naturally with eggs. Keep frozen peas on hand - they work just as well as fresh and mean you can make this any time.
Ingredients
- 2 cups (500 mL) fresh green peas
- 2 tbsp (30 mL) snipped fresh chives
- 2 tbsp (30 mL) fresh mint
- 1 tbsp (15 mL) lemon juice
- 1 clove garlic, minced
- ¼ tsp (1.25 mL) each coarse salt and pepper (approx.)
- ¼ cup (60 mL) extra-virgin olive oil
- 4 slices sourdough bread (3/4-inch/2 cm thick slices), toasted
- 4 fried eggs
- 1 cup (250 mL) pea shoots
Instructions
- Step 1
Cook peas in pot of boiling salted water for about 2 minutes or until tender and bright green. Drain.
- Step 2
In food processor fitted with metal blade, combine peas, chives, mint, lemon juice, garlic, salt and pepper; pulse until well combined but still chunky. Add olive oil, purée until smooth.
- Step 3
Smear pea mixture over each slice of toast. Top with fried eggs; sprinkle with additional salt and pepper if desired. Garnish with pea shoots. Serve immediately.
Tips
For a very herbaceous spread, add 2 tbsp (30 mL) each chopped basil and parsley to food processor along with the other ingredients before puréeing.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 380 |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 31 g |
| Fibre | 5 g |
| Sugars | 5 g |
| Protein | 14 g |
| Sodium | 430 mg |