Move over avocado toast! Smashed Pea and Beet Hummus Toast has arrived to transform your moring breakfast habit.
Smashed Pea and Beet Hummus Toast star creamy hummus, fresh peas, a touch a mint, and a 6-minute egg that makes for a fresh take on the standard avocado breakfast toast.
Now, in all fairness, I can’t take credit for this creation as I was inspired to make this after having a similar toast last Spring while eating brunch at The Collins Quarters in Savannah, Georgia.
The original Smashed Pea and Beet Hummus Toast from The Collins Quarter was a bit over the top for everyday breakfast with beet hummus, whipped feta, minted smashed peas, grilled halloumi cheese, and a poached egg.
And in my opinion, breakfast should be simple.
So for my version, I brought The Collins Quarter toast back to reality by simplifying the ingredient list. I start with a thick slice of toasty bread and sub homemade hummus for the best store-bought hummus ever, Ithaca Hummus, from my home state of New York. You can pick up Ithaca Hummus at Central Market if you live in Austin, Texas and they have quite a variety of flavors.
Ithaca Hummus makes a to-die-for lemon beet hummus that a homemade hummus could never match. And while I’m all about homemade hummus, I’m also about convenience in the morning and Ithaca Hummus can’t be beaten. (Also, this is 100%, not a sponsored post. I realllllyyy love Ithaca Hummus. So yea, hi, Ithaca Hummus, if you’re reading this, I’m a big-time fan!)
Now, back to the toast: on top of the lemon beet hummus, I spread chilled, smashed peas that have been seasoned with salt, pepper, and a bit of fresh mint. To top things off, I add a 6-minute egg with a glorious runny yolk, a few grinds of fresh cracked pepper and pink Himalayan sea salt and call it a day.
Easy, simple, no fuss, and delicious.
What more can you ask for at breakfast time? I hope you enjoy my Smashed Pea and Beet Hummus Toast. And please, let me know if you fan-girl over Ithaca Hummus as much as I do!
Ingredients
Method
- 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.
- Bring 2-cups of water to boil in a medium-sized saucepan over high heat.
- 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.
- 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.
- 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.
- Toast your slice of bread to your desired doneness.
- 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.
- 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.
- Serve immediately.