Toast with mashed young peas for breakfast
2 servings
30 minutes
Toast with young pea puree is an exquisite breakfast inspired by French culinary traditions. The delicate puree of green peas and avocado, enriched with the aroma of fresh mint and cilantro, creates a harmony of flavors complemented by a light tang of lime. Light notes of olive oil add softness to the dish while the texture remains airy and slightly grainy. Paired with crispy rye toasts, this dish becomes an ideal start to the day. Adding fried eggs and fresh vegetables makes the breakfast nutritious and balanced, while meat slices add heartiness. This recipe embodies spring freshness, highlighting the natural flavors of ingredients that are perfectly revealed in a morning meal.
1
Cleaned avocados sprinkled with lime juice, mix well to avoid browning.
- Avocado: 1 piece
- Freshly squeezed lime juice: 1 teaspoon
2
Put 1 cup of shelled green peas in a food processor with avocado, cilantro, mint leaves, and olive oil. Fresh peas can be replaced with frozen: toss the peas in cold water without thawing and start heating on low. You need to catch the moment when the peas warm up and thaw but do not cook.
- Green peas: 1 glass
- Avocado: 1 piece
- Coriander leaves: 0.5 bunch
- Mint: 0.5 bunch
- Olive oil: 5 tablespoon
3
Mash until it has 'lumps', but don't turn it into a uniform mass; it's better to add the butter gradually. Start with 2 tablespoons, then add the rest gradually.
- Olive oil: 5 tablespoon
4
Make 2 toasts to your liking, cut them in half.
5
Spread the resulting puree on all 4 halves of the toast.
- Rye toasts: 2 pieces
- Green peas: 1 glass
- Avocado: 1 piece
6
Place 1 toast in the center of the plate, top it with a fried egg cooked to your liking, and place a second toast and sliced vegetables of your choice next to it.
- Chicken egg: 4 pieces
7
Serve with meat slices to your taste.
- Salt: to taste