- Smashed Green Peas (separate recipe card below)
- Toasted bread of choice (sourdough, multi-grain, etc. – gluten-free if needed)
Smashed Pea Toast
Yield: as many as needed
Move over avocado! Smashed peas are the new game in town when it comes to versatile, economical, and totally tasty toast toppers. I’ve included all sorts of topping options that I’ve enjoyed over time, but use your imagination to make a filling and delicious meal with whatever you have in your fridge and pantry.
INGREDIENTS
The basics:
Optional extras:
- Optional base spread: Dijon mustard, softened goat cheese, or cream cheese
- Protein toppers like… hard-boiled and sliced, scrambled, poached, or fried egg…
- or leftover salmon, smoked salmon, or drained canned salmon (or tuna or sardines)…
- or sliced turkey or ham
- Vegetable toppers like… thinly sliced radishes and/or cucumbers…
- and/or sprouts or microgreens
- Crumbled or shredded cheeses like… feta or sharp cheddar cheese
- Crunchy toppers like… toasted, chopped walnuts, sunflower seeds, pumpkins seeds, etc.
- Seasonings like… coarse salt and black pepper, crushed red pepper or Aleppo pepper, and/or a sprinkle of dried or fresh herbs
INSTRUCTIONS
When toasting the bread, I like to make it quite crunchy so that it serves as a sturdy foundation for the toppings and provides a crisp contrast to the creamy peas.
Spread a layer of mustard, softened goat cheese, or cream cheese over the toast. You may also skip this step and start with the peas. Or use mayo or butter.
Spread a thick layer of the smashed peas over top. This could be a ¼ cup or more, depending on the size of the bread.
Add toppings of choice. For a filling meal, I like to add a protein like salmon or egg, and then add something for crunch, like nuts and/or seeds and a sprinkle of coarse salt.