Eggs + Mashed Peas & Edamame Toast Print Recipe Print Recipe

 

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

 

 

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • http://www.averiecooks.com/ Averie Cooks

    the pictures are just gorgeous, Lisa! The recipe is too…and the colors..just pop! Love it!

  • http://luciditytonight.blogspot.com/ Angsthase

    This sounds heavenly! When I was a kid, I would only ever eat the yolk, so I was kind of following the antithesis of a low-fat diet… Luckily, I eat the whole of the egg now, so will definitely be enjoying this sometime soon! Beautiful pictures, by the way!

  • Katrina @ Warm Vanilla Sugar

    I need to get my toast on! Yum!

  • http://www.gimmesomeoven.com/ Ali @ Gimme Some Oven

    Love the colors!  And this looks sooo tasty!  Loved the idea of the mashed peas and edamame as well.  Beautiful!

  • http://www.bakeyourday.net/ Cassie @ Bake Your Day

    I love this – gorgeous shots. I didn’t really eat eggs growing up.  They had to be smothered in ketchup for me to be able to get them down. I do love them now.  And they are an awesome addition to avocado. Yum! 

  • http://www.heathersdish.com/ Heather

    i heart all eggs with any kind of bread – this sounds like perfection to me!

  • http://www.bevcooks.com/ Bev Weidner

    I think this looks insanely good. And I love eggs. And peas. And Ed. 

  • http://www.branappetit.com/ Branappetit

    same here! the only way i would eat eggs growing up was scrambled. and not even good scrambled – like, scrambled so much they were dry. but that’s how i liked it!

    thank goodness i got over that. i love a runny or soft boiled egg. this is gorgeous!

  • Kara

    Looks yummy and the photography is fabulous. But … gotta say it: yoLk. Eggs have yolks. Oxen are yoked to a a cart. 🙂 

  • Anonymous

    oh yeah, that’s my delirious baby brain for ya. this seems to happen on a daily basis these days 🙂 thanks for letting me know!

  • http://thenovicechefblog.com/ Jessica

    This is just so different that I can’t wait to try it! 

    It was awesome to meet you this weekend! 🙂

  • http://www.twopeasandtheirpod.com/ Maria

    My kind of lunch!

  • http://www.sunshineandsmile.com/ Kankana

    I have been obsessed with eggs since childhood but i remember not eating the yellow in teenage time 😀
    This not only looks pretty but sounds absolutely yummy! 

  • Jenny @ BAKE

    This looks like an amazing brunch! 

  • Lindsey

    Those eggs look delicious! This is making me want to go home and make this right now! Great recipe! 

  • Sonya

    I made this last night and it was one of the best things I’ve eaten in a while. I used fresh basil instead of the mint. Heaven! Thank you for posting