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Photo Credit: Elizabeth Newman

Sweet Pea and Avocado Toast

by Giada De Laurentiis
(2 reviews)
Prep Time
5 minutes
Cook Time
15 minutes
Photo Credit: Elizabeth Newman

Sweet Pea and Avocado Toast

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2 breakfast classics, poached egg and avocado toast, come together here to make the perfect dish for a lazy Sunday breakfast or lunch, or a light dinner anytime.


Sweet Pea and Avocado Toast



Prep Time

5 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Sweet Pea and Avocado Toast


  • 3/4 cup frozen petite peas (thawed)
  • 1/3 cup fresh mint leaves (chopped)
  • 1 teaspoon lime zest (from 1/2 lime)
  • 1 teaspoon lime juice (from 1 lime)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1 avocado (halved, pit removed and diced in the skin)
  • 1 tablespoon white vinegar
  • 4 eggs
  • 4 3/4- inch slices of a batard loaf or other small rustic bread loaf (toasted)
  • Dried pequin chiles or red pepper flakes (optional)
  • Flaked salt (such as Maldon, optional)


  1. In a food processor combine the peas, mint, lime zest, lime juice, salt, and olive oil. Pulse until the peas are roughly chopped. Add the avocado and pulse to combine and form a coarse spread. Set aside.
  2. In a shallow medium saucepan, combine 4 cups of water with the vinegar. Bring to a simmer over medium heat. Adjust the temperature to maintain the gentle simmer (don't allow it to boil). One at a time, break each egg into a small bowl, swirl the water with your spoon, creating a vortex, and gently slide the egg into the simmering water. Use a slotted spoon to gently coax the egg whites up and around the yolk.
  3. Repeat with the remaining eggs (depending on the size of your pan, it may be easier to do just 2 eggs at a time so you can keep an eye on them and not crowd the pan). Cook the eggs for 3 to 4 minutes or until the whites are set but the yolk is still soft when touched. Remove the eggs with a slotted spoon and drain well on a paper towel–lined plate.
  4. Spread a good amount of the pea puree on each piece of toast. Top with a poached egg. If using, crush 2 pequin chiles on the top of each egg and crunch a small pinch of flake salt over the top.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
40 grams
5 grams
2 grams
24 milligrams
220 milligrams
3 grams
15 grams
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3 reviews & comments

  • Author's avatar image
    Moitry De - Jun 09

    I liked the toast with egg. I did not like the flavor of peas mixed in with Avocado. May be next time I will steam the peas. Had raw pea smell. Over all I liked the dish.I added Bagel seasoning and red pepper flakes and black pepper.

  • Author's avatar image
    Lynn Ellison - Jun 09

    This was very unique and tasty! Made full recipe for 2 of us, thinking the more, the better. Not the case. The flavors were a little overwhelming by the end. Will definitely make again, but only half a recipe.

  • Author's avatar image
    Samantha Kollar - Jun 09

    Looks delicious! Can’t wait to try next weekend! I am obsessed with avocado toast!! My bf thinks its silly but I have been seeing lots of versions of it lately in magazines, blogs, and now your site! Looking forward to trying this one!

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