Photo Credit: Lauren Volo
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
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 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
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.
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.
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.
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.