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.
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
- 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
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
June 12 2012