Products used in this recipe
Smashed Avocado Toast with Poached Egg
Yield: 10 Servings
Yield: 10 Servings
Avocado toast with an English spin—mashed peas, mint, lemon and feta. Top it with a perfectly poached egg and you've got a tasty breakfast that will satisfy you well into your busy day.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Frozen 8/2lb | 10 oz. | |
| Simplot Simple Goodness™: RTE Peas 12/2.5lb | 10 oz. | |
| Eggs, poached | 10 each | |
| Mint leaves, torn | .7 oz. | |
| Lemon juice | 2 tsp. | |
| Lemon zest | 2 grams | |
| Honey | 3 1/2 tsp. | |
| Kosher salt | to taste | |
| Black pepper, cracked | to taste | |
| Sourdough bread, sliced, grilled | 20 slices | |
| Feta cheese, crumbled | 2 oz. |
Preparation Instructions:
- Step 1
- Thaw avocado pulp and peas according to package instructions. Hold refrigerated.
- Step 2
- Prepare poached eggs. Hold warm.
- Step 3
- In a large bowl, mash peas. Add avocado pulp, mint, lemon juice, lemon zest, and honey. Fold together to combine. Season to taste.
- Step 4
- For each serving; spread pea mixture over 2 slices of grilled bread and top with an egg. Sprinkle with feta, black pepper and torn mint leaves.
