Avocado, Peas & Feta on Toast with Poached Eggs
Ingredients
- 120 g about 4 ¼ oz frozen baby peas
- 1 ripe avocado
- Juice of ½ a lime
- 80 g about 3 oz feta cheese, crumbled
- 1 tsp fresh mint finely chopped
- Sea salt and freshly ground black pepper
- 4 thin slices of gluten-free bread sourdough if you can find it, toasted
- 4 free-range eggs poached with 1 tsp white wine vinegar
- Pea shoots to garnish
Yields 4 Servings | Preparation Time: 5 minutes |
Cooking Time: 10 minutes | Calories: Approximately 377 per serving
Instructions
- Place the frozen baby peas in a pan and cook them in a little boiling water for 5 minutes.
- Drain and leave them to cool.
- Cut the ripe avocado in half, remove the stone, and scrape out the flesh, taking care to extract the thin, very green layer next to the skin.
- Place the avocado, peas, and half of the lime juice in the bowl of a food processor and blitz for 30 seconds.
- The mixture does not have to be completely smooth.
- Add the crumbled feta and chopped mint to the bowl of the food processor, then pulse until well mixed.
- Season the mixture to taste and add more lime juice if needed.
- Spread each slice of toasted bread with a generous amount of the pea, avocado, and feta mixture.
- Arrange the toast on a plate and top each slice with a poached egg.
- Garnish with pea shoots and enjoy your Avocado, Peas & Feta on Toast with Poached Eggs!
Notes / Tips / Wine Advice:
This makes for a delightful and nutritious breakfast or brunch.
