I did not eat like this growing up.

If there were eggs, they were scrambled and next to a piece of toast with the option of peanut butter and jam. Then in college it was egg whites because apparently the yolk was bad for you. My dad was/is a runner so it was all things low to no fat. That meant no yolk.

Today, I eat the entire egg, every which way and the softer or runnier, the better. If you couldn’t already tell by this or this.

I’m kinda of obsessed.

With the combination of eggs and the edamame/pea mixture, you’re getting a decent amount of protein. Then the mint adds a nice kick, which compliments the rest of the flavors nicely. I could eat this any time of day.

If you’re entertaining, you can add this to your brunch menu, just note that it’s best served immediately. The toast may get a little soggy if sits out too long.

For fun, use a biscuit cutter to make rounds out of the gluten-free toast – similar to this. Then make little breakfast bites out of it.

Soft-Boiled Eggs with Mashed Peas & Edamame over Gluten-free Toast

PRINT Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 shallot, diced
• 1 cup peas – fresh or frozen, thawed
• 1 cup edamame, fresh or frozen, thawed
• 2 tablespoons freshly chopped mint
• salt + pepper
• 6 large eggs, organic
• 6 slices gluten-free bread, toasted

Directions

In a medium saucepan, heat 2 tablespoons of olive oil. Add shallot and cook, until caramelized, about 3 minutes. Add peas, edamame and 1/2 cup water and cook until peas & beans are tender but still a vibrant green – about 3 minutes. Season with salt and pepper. Remove from heat and let cool for a few minutes before adding mixture to the food processor. Pulse a few times, still want it to be chunky. Set aside.

Place eggs in a small saucepan and cover with water. Bring to a boil and cook about 2-3 minutes. Remove and immediately add to a bowl of cold water. Remove the eggs and carefully remove the shell by cracking against the countertop and then peeling. With a sharp knife, slice the egg about 1/4 of an inch thick.

Spread mashed peas & edamame on the toasted bread, sprinkle with fresh mint and then top with the sliced of eggs. Season with salt + pepper.

Serves about 6-8

Adapted from Whole Living Magazine

*gluten-free *dairy-free

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