Beet Hummus and Smashed Pea Breakfast Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 toast
Ingredients
  • 1 slice crusty bread (like sourdough or a French Baguette)
  • ¼ cup cooked peas, chilled
  • 2 fresh mint leaves, finely minced
  • 2-3 tablespoon Ithaca Hummus lemon beet hummus
  • 1 egg
  • salt & pepper to taste
Instructions
  1. First, start your 6-minute egg by preparing an ice bath by adding 1 cup water and 1 cup of ice to a small mixing bowl. Set aside.
  2. Bring 2-cups of water to boil in a medium-sized saucepan over high heat.
  3. Once boiling, gently slide the egg (in its shell) into the water using a slotted spoon and boil on medium-high heat for 6-minutes, exactly.
  4. After 6-minutes, use a slotted spoon to remove the egg from the boiling water and gently place it into the prepared ice bath for 1-2 minutes to stop the cooking process.
  5. Remove the eggs from the ice bath and gently crack to remove the shell. Be sure to remove all shell pieces from the eggs before plating.
  6. Toast your slice of bread to your desired doneness.
  7. While the bread is toasting, place your chilled peas in a small bowl and mash them with the back of a fork. Stir in the minced mint and season to taste with salt and pepper.
  8. Assemble the toast by spreading 2-3 tablespoons of hummus on the toasted bread, top with the smashed, minted peas, the 6-minute eggs, and a few cracks for fresh black pepper and salt.
  9. Serve immediately.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/smashed-pea-toast-beet-hummus/