Ditch Avocado for Cheaper Peas That Taste Just as Good on Toast
Avocado on toast has cemented itself as the breakfast of choice for Brits up and down the country. With its buttery consistency, delicate nutty notes and ability to pair beautifully with eggs, smoked salmon or a drizzle of honey, it's no wonder it's a morning staple. Yet food experts are now championing an alternative option that's not only tastier and simpler to rustle up, but also kinder on the wallet. Bursting with goodness and flavour, frozen peas can be transformed into a silky, eye-catching spread that's tasty when served on toast. BBC Good Food's chef Liberty Fennell has unveiled her take on \"Non avo toast,\" a pea-powered guacamole she reckons is the ultimate swap for avocado. The whole thing takes under half an hour from start to finish, with less than 10 minutes actual cooking, and feeds four hungry mouths. If you're flying solo or cooking for fewer, simply scale the ingredients down, reports the Express.
In This Article:
The Non Avo Toast: BBC Good Food’s Pea Guacamole as a Tastier, Cheaper Swap
BBC Good Food's Liberty Fennell's take on \"Non avo toast\" is a pea-powered guacamole she reckons is the ultimate swap for avocado. The dish is bursting with goodness and flavour, and is praised for being quicker and cheaper to rustle up.
How to Make the Pea Guacamole
To create the pea guacamole, boil 250 g of frozen peas for two to three minutes until they're soft but still vivid green. Drain them and give them a quick rinse under cold water to halt the cooking. We use your sign-up to provide content in ways you've consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info Blitz the peas with lime juice until velvety smooth. Fold in two tablespoons of full-fat Greek-style yoghurt, 30 g of pickled jalapeño chillies, half a small red onion, a garlic clove, 15 g of fresh coriander, and if you fancy a kick, a red chilli. Season generously with salt and freshly ground black pepper. Simply slather the mixture onto crispy toast and crown it with poached or boiled eggs. A drizzle of olive oil and a splash of fiery chilli sauce ramp up the taste even further. Best of all, the pea guacamole stays fresh in the fridge for up to five days, making it a brilliant go-to for hectic mornings.
Praise and Tweaks from Food Lovers
Food lovers have heaped praise on the dish, with bloggers and kitchen enthusiasts posting their own twists online – some swapping coriander for mint or blending peas with edamame for extra punch. One fan branded it \"fresh and delicious\", raving about how striking it looks when dished up in a crisp white bowl. Another hailed it as \"a great alternative to avocado guacamole\", applauding its practicality since frozen peas are far simpler to stock than perfectly ripe avocados. Fennell's recipe proves that humble ingredients can elevate a breakfast classic into something truly special. With this pea guacamole, toast transcends its usual role as mere avocado carrier – it transforms into a vibrant, flavour-packed base for a spread that's effortless, budget-friendly, and bursting with green goodness.
A Fridge-Friendly Breakfast That Stays Fresh Up to Five Days
Fennell's recipe proves that humble ingredients can elevate a breakfast classic into something truly special. With this pea guacamole, toast transcends its usual role as mere avocado carrier – it transforms into a vibrant, flavour-packed base for a spread that's effortless, budget-friendly, and bursting with green goodness.
