For a very herbaceous spread, add 2 tbsp (30 mL) each chopped basil and parsley to food processor along with the other ingredients before puréeing.
Spring Pea & Egg Toast
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Ingredients
2 cup fresh green peas
2 tbsp fresh chives
2 tbsp fresh mint
1 tbsp fresh lemon juice
1 clove of garlic, minced
1/4 tsp salt and pepper
1/4 cup olive oil
4 slices of sourdough bread, toasted
4 egg fried
1 cup pea shoots
Nutritional Facts
Amount Per Serving
380 Calories
Fat
22 g
Saturated fat
4 g
Sodium
430 mg
Sugar
5 g
Protein
14 g
Fibre
5 g
Carbohydrate
31 g
Directions
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Cook peas in pot of boiling salted water for about 2 minutes or until tender and bright green. Drain.
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In food processor fitted with metal blade, combine peas, chives, mint, lemon juice, garlic, salt and pepper; pulse until well combined but still chunky. Add olive oil, purée until smooth.
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Smear pea mixture over each slice of toast. Top with fried eggs; sprinkle with additional salt and pepper if desired. Garnish with pea shoots. Serve immediately.