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.
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.
Recipe from Cookie and Kate: https://cookieandkate.com/simple-goat-cheese-and-egg-toasts-with-peas-and-dill/