Move over avocado! Smashed peas are the new game in town when it comes to versatile, economical, and totally tasty toast toppers.
The beauty of avocado toast is its versatility. Crisp toast topped with mashed avocado and a sprinkle of salt tastes great on its own. But that simple base will also serve as a solid foundation for a long list of toppings, transforming toast into a filling snack or complete meal.
For instance, you could add smoked salmon and a dusting of everything bagel seasoning. Or an egg, whether scrambled, fried, poached, or hard-boiled and sliced.
You could go the all-veggie route, topping with crisp cucumber, radishes, sprouts, and so on. Crumbled feta and a sprinkle of nuts or seeds work well too…or go with a fully loaded combination of all these toppings.
Think of smashed pea toast as the similarly versatile sister to this much-loved classic. As an added benefit, you can keep a bag of frozen peas on hand, so this vibrant topping is always an option.
Conveniently, peas are also economical, and the smashed peas will keep in the fridge for about five days without so much as a brown spot. (Even my handy onion trick won’t keep an avocado from browning for that long!)
Think of the recipe as a framework, and then you fill in with the options that sound good to you. And there’s no right or wrong, so feel free to stray from my suggestions.
As you consider the many options, remember that peas have an inherent sweetness. This means they mingle well with tangy ingredients.
I often spread the toast with a thin layer of Dijon or cream cheese before topping with the peas. Or crumble some feta or goat cheese over top – a spoonful of kimchi or sauerkraut is worth a try too. Even a light squeeze of lemon will add nuanced flavor to this very easy, endlessly versatile meal.
It’s use-what-you-have cooking at its best!
Smashed Peas take 10 minutes to make with a bag of frozen peas and can be enjoyed in place of regular peas alongside ham, poultry, and beef. They also make a restaurant-worthy base for Perfectly Broiled Salmon (pictured below) and Pan Seared Salmon. Leftovers are great for the toasts and keep in the fridge for about five days.
This photo of Perfectly Broiled Salmon shows one of the many ways the smashed green peas will quickly and easily elevate a dish. The best part is that it takes little more than 10 minutes and a bag of frozen peas.
Leftover salmon makes a great topper, although I frequently rely on the convenience of canned salmon. (My favorite brand is Wild for Salmon, which sells a canned sockeye that is so tender and flavorful.)
Hard boiled eggs are another complementary toast topper, and this recipe for Easy Peel Eggs yields eggs with shells that slip right off. For an added layer of convenience, the eggs can be cooked with soft, medium, or hard yolks and will keep in the refrigerator for a week.
There are so many ways to top the toast and quickly create anything from a satisfying snack to a filling meal. I’ve included a variety of topping options, but feel free to use your imagination to make a filling and delicious meal with what you have on hand.
If you make this recipe, please comment and give it a 5-star review if you enjoy. (I think you will!) Your feedback is always appreciated!
Smashed Pea ToastPrep Time: 8 minutes Cook Time: 7 minutes Total Time: 15 minutes 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:
- Smashed Green Peas (separate recipe card below)
- Toasted bread of choice (sourdough, multi-grain, etc. – gluten-free if needed)
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
INSTRUCTIONSWhen 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.
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- Smashed Green Peas (separate recipe card below)
- Toasted bread of choice (sourdough, multi-grain, etc. – gluten-free if needed)
- 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
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.
Smashed Green PeasPrep Time: 3 minutesCook Time: 7 minutesTotal Time: 10 minutes Yield: 4-6 servings
This speedy but special side dish reinvents a bag of frozen peas and can be enjoyed in place of regular peas, as a fancy base for salmon and other fish, or as an economical and always fresh alternative for avocado toast.
Ingredients
- 1 (16-ounce) package frozen peas
- ¼ cup (2 ounces) water
- 2 tablespoons (28ml) olive oil (may substitute butter)
- 3 tablespoons cream (may substitute sour cream or Greek yogurt*)
- ¾ teaspoon kosher salt and several grinds of the pepper mill
- Optional: zest of one lemon and a teaspoon or two of the juice; 1 tablespoon slivered fresh mint leaves plus a sprig or two for garnish; toasted and roughly chopped toasted walnuts
Instructions
-
Bring the peas to a boil (no need to thaw) in the ¼ cup water. Once boiling, cover and simmer, stirring occasionally to break up any frozen chunks, for about 7 minutes or until peas are tender. Do not drain the residual water.
-
Add the olive oil, cream, salt, pepper, and optional lemon zest, juice, and/or mint. (Tip: the zest adds a hint of bright lemon flavor, while the juice adds a hint of tang. If using the juice, add a teaspoon at a time, tasting as you go – a little goes a long way.) Mash thoroughly with a potato masher. If you’d like the mixture to be a little looser, add another splash of water or two – just a little at a time. Taste and add another pinch of salt and pepper, if needed.
- Garnish with a grating of lemon zest, a thin slice of lemon, mint leaves, or walnuts, if desired. Leftovers will keep in the refrigerator for up to 5 days.
Notes* When using sour cream or Greek yogurt in place of the cream, I recommend the full fat versions for best flavor. Because they are thicker than cream, you may also wish to add an extra splash or two of water. In a pinch, you could use milk. For a non-dairy alternative, skip it entirely and add an extra drizzle to two of olive oil.
If you prefer a smooth purée, you could use a food processor, but the masher does the job – and requires less clean up!
Bags of frozen peas vary in size, so feel free to scale the recipe accordingly. I often use two (12-ounce) bags, and use 1½x the remaining ingredients. Leftovers are easily reheated and also delicious served cold as a dip for crackers and veggies or on toasted bread topped with egg, salmon, cucumbers slices, etc.
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- 1 (16-ounce) package frozen peas
- ¼ cup (2 ounces) water
- 2 tablespoons (28ml) olive oil (may substitute butter)
- 3 tablespoons cream (may substitute sour cream or Greek yogurt*)
- ¾ teaspoon kosher salt and several grinds of the pepper mill
- Optional: zest of one lemon and a teaspoon or two of the juice; 1 tablespoon slivered fresh mint leaves plus a sprig or two for garnish; toasted and roughly chopped toasted walnuts
-
Bring the peas to a boil (no need to thaw) in the ¼ cup water. Once boiling, cover and simmer, stirring occasionally to break up any frozen chunks, for about 7 minutes or until peas are tender. Do not drain the residual water.
-
Add the olive oil, cream, salt, pepper, and optional lemon zest, juice, and/or mint. (Tip: the zest adds a hint of bright lemon flavor, while the juice adds a hint of tang. If using the juice, add a teaspoon at a time, tasting as you go – a little goes a long way.) Mash thoroughly with a potato masher. If you’d like the mixture to be a little looser, add another splash of water or two – just a little at a time. Taste and add another pinch of salt and pepper, if needed.
- Garnish with a grating of lemon zest, a thin slice of lemon, mint leaves, or walnuts, if desired. Leftovers will keep in the refrigerator for up to 5 days.
* When using sour cream or Greek yogurt in place of the cream, I recommend the full fat versions for best flavor. Because they are thicker than cream, you may also wish to add an extra splash or two of water. In a pinch, you could use milk. For a non-dairy alternative, skip it entirely and add an extra drizzle to two of olive oil.
If you prefer a smooth purée, you could use a food processor, but the masher does the job – and requires less clean up!
Bags of frozen peas vary in size, so feel free to scale the recipe accordingly. I often use two (12-ounce) bags, and use 1½x the remaining ingredients. Leftovers are easily reheated and also delicious served cold as a dip for crackers and veggies or on toasted bread topped with egg, salmon, cucumbers slices, etc.