Simple Goat Cheese and Egg Toasts with Fresh Peas and Dill
Goat cheese slathered on whole grain toast, topped with an egg (fried or scrambled) and a sprinkling of fresh peas and herbs. An easy breakfast or any-time-of-day meal.
1 slice hearty whole grain bread
1 ½ ounces goat cheese, softened
1 egg, fried, or 2 eggs, scrambled
Handful fresh peas
Light sprinkling of chopped fresh dill (or mint, chives, parsley or basil)
Sea salt, to taste
Freshly ground black pepper, to taste
Bring a small pot of water to boil for the peas. Toast your bread. Spread a generous amount of goat cheese on top (if your goat cheese isn’t spreading easily, transfer it to a heat-safe bowl and microwave for 10 seconds).
Once the water is boiling, drop in the peas and cook until crisp-tender, about 90 seconds. Drain the peas and return them to the pot.
If you’re planning to fry your egg, sprinkle your cooked peas onto the goat cheese and gently press down on the peas so they stick.
Prepare your egg(s) as desired. If you’re scrambling the eggs, season the eggs with salt and pepper before cooking, and toss in a handful of peas before the eggs set.
Transfer the cooked egg(s) on top of your goat cheese-covered toast. Top with a slight sprinkle of chopped fresh herbs, salt and pepper
MAKE IT DAIRY FREE: Sub avocado, smashed with a sprinkle of salt, for the goat cheese. CHANGE IT UP: Peas are just a spring variation on this goat cheese and egg toast! In the summer, I’m going to top my toast with sliced heirloom tomatoes and a sprinkle of chopped basil. In the fall and winter, I’ll try it with roasted winter squash and fried sage.