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 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
- 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‚Äìlined 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.