Simple Goat Cheese and Egg Toasts with Peas and Dill
- Prep Time: 6 mins
- Cook Time: 4 mins
- Total Time: 10 minutes
- Yield: 1
- Category: Breakfast/Brunch
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 1/2 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.
Recipe inspired by What Should I Eat for Breakfast Today.
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.