Sweet Pea and Avocado Toast
BY GIADA DE LAURENTIIS-slightly adapted
Avocados have been on sale this week so I’ve had a few for salad and breakfast this past weekend. Simple seasoned avocado on a toasted English muffin (Bays), mash or just scoop the avocado out and season with lemon, EVOO, salt and pepper spread over a warm toasted muffin for my Sunday breakfast and a Caesar salad dressed with avocado new bright and fresh takes for avocado lovers.
For what I suspect will be my usual get nothing done Monday with perhaps a couple of hours for a pecan shelling I started out with Giada’s sweet pea and avocado toast with a poached egg since I will have little or no time to cook I’m sure…
Sweet Pea and Avocado Toast – slightly adapted
BY GIADA DE LAURENTIIS | SERVES 4
Two 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.
¾ cup frozen petite peas, thawed
⅓ cup fresh mint leaves, chopped
1 teaspoon lime zest, from ½ lime
1 teaspoon lime juice, from 1 lime
½ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 avocado, halved, pit removed and diced in the skin
1 tablespoon white vinegar
4 ¾-inch slices of a batard loaf or other small rustic bread loaf, toasted
Dried pequin chiles or red pepper flakes (pequin peppers are hot)
*Optional flaked salt, such as Maldon
*Optional sprinkling of parmesan cheese
Process the peas, mint, lime zest, lime juice, salt, and olive oil in a food processor, Pulse until the peas are roughly chopped. Add the avocado and pulse to combine and form a coarse spread.
I have an egg poacher insert for a shallow sauté pan, but Giada’s instructions for poaching are as follows: 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. I like a touch of parmesan cheese…