Cheaper and healthier avocado substitute for toast praised by foodies as 'refreshing'
BBC Food Good chef Liberty Fennell has shared a tasty alternative to avocado toast
Avocado toast has become a breakfast favourite in kitchens across the country. The trendy dish is loved for its creamy texture, delicate nutty flavour and its adaptability when paired with eggs, salmon or honey.
Yet, there's a green vegetable hiding in your freezer that could easily outshine it for taste, simplicity, health and value.
This humble veggie is packed with flavour and nutrients, and it can transform your morning toast into something far more exciting, with food lovers calling it "refreshing" and "delicious."
BBC Good Food chef Liberty Fennell shared her recipe for "Non avo toast" and said: "If you're looking for an alternative to avocado, this blended pea guacamole is the perfect substitute."
This recipe, featured on BBC Food, takes less than 30 minutes to prepare and under 10 minutes to cook. It serves up to four people, so it's important to scale the ingredients based on your portion size, reports the Mirror.
Find out how to make "Non avo toast" below. Or, you can check out what to pair avocado with instead of toast and eggs by clicking here.
How to make pea guacamole on toast
Ingredients
For the guacamole:
- 250g of frozen peas.
- One lime.
- Two tablespoons of full-fat Greek-style yoghurt.
- 30g of pickled jalapeño chillies.
- 1⁄2 small red onion.
- One garlic clove.
- 15g of fresh coriander.
- One red chilli (optional).
- Salt to taste.
- Freshly ground black pepper to taste.
For the toast:
- Four slices of bread.
- Four free-range eggs.
- Olive oil (optional).
- Hot chilli sauce (optional)
Method
Begin by bringing a small pan of water to the boil, then add the frozen peas. Allow them to cook for two to three minutes until they're soft but still vibrant green, then drain and rinse under cold water to cool them rapidly.
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Next, pop the cooled peas into a food processor or blender along with the lime juice and blitz until you have a smooth and creamy mixture. Transfer this to a large bowl and stir in the yoghurt, jalapeños, onion, garlic, coriander, and chilli if you're adding it.
Season generously with salt and pepper. Slather the guacamole onto toast and drizzle with olive oil, or top with runny poached or boiled eggs.
You can also sprinkle on extra coriander and add a splash of hot sauce for an additional kick. The chef mentioned that this tasty spread will keep in the fridge for up to five days.
Reviews
Food blog Forks over Knives also published a similar green pea guacamole recipe, and enthusiasts flocked to the comments section to share their thoughts on the dish.
One person said: "This was fresh and delicious. I used one cup of peas, and one cup of fresh edamame that I shelled myself. It was absolutely delicious! And makes a beautiful presentation served in a white bowl."
Another shared: "A great alternative to avocado guacamole. Always have peas in the freezer so great when you can't get hold of ripe avocados.
"Used mint instead of coriander and left out the cumin but have also made it as it is and it's so tasty either way. Great recipe."
A third chimed in: "First off, it's not guacamole. Secondly, it's delicious. Just delicious. We both loved it. I made it exactly as written. Maybe next time purée peas in my vitamix. But it is yummy."