Fresh Green Peas, Edamame & Avocado Toast Recipe for Breakfast, Lunch or Dinner by Chef Gigi

Fresh Green Peas, Edamame & Avocado Toast Recipe for Breakfast, Lunch or Dinner

Spring and summer mean fresh sweet peas. These pea and edamame breakfast toasts are a delicious and healthy way to start a sunny spring or summer morning.

The easy breakfast "bruschetta" is made with sweet fresh green peas, edamame, jalapeno (for a little kick), fresh cilantro, parsley, garlic salt, ripe avocado, green onions, lemon juice and zest and toasted bread. The peas and edamame are quickly boiled and then put into an ice bath to stop the cooking the preserve the bright green color. When the other wholesome ingredients join the party, the result is a healthy breakfast, brunch, lunchdinnerappetizer or snack.

You can add whatever toppings you like to this avocado toast recipe. I like to use sliced radish, sliced boiled eggs, microgreens, dried seaweed and a good quality extra virgin olive oil (EVOO).

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 to 6


  • 1/2 cup fresh sweet peas
  • 1/2 cup fresh edamame
  • 1/2 small jalapeño or serrano (optional)
  • 1/2 bunch cilantro leaves, chopped (plus more for garnish)
  • 2 - 3 stems fresh parsley, chopped
  • 1/4 teaspoon garlic salt (or to taste)
  • 3 small ripe avocados, mashed
  • 2 green onions, whites only, sliced thin
  • 1/2 lemon, zested and juiced
  • warm toast or fancy toast points (trim the crust and sliced diagonally)
  • extra virgin olive oil, for serving

Here's how to make it:

  1. Bring about 2 quarts of water to a boil in a small stock pot. Add 1/2 teaspoon of salt. Once the water comes to a rapid boil, add the peas and edamame and blanch them for about 1 minute. While the vegetables boil, prepare a medium bowl with water and lots of ice. Set aside in the sink. After 1 minute, drain the vegetables and quickly submerge them into the ice bath. Drain and pat dry.
  2. Heat the broiler high and broil one of the jalapeños on a heatproof pan. Cook, occasionally turning, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin or scrape it off with a knife. Discard skin and seeds. Wash hands well or use gloves when handling hot chilies.
  3. Reserve a tablespoon of each of chopped jalapeno, peas and edamame for garnish. Add the edamame and peas to the bowl of your food processor with roasted jalapeño, cilantro and garlic salt. Pulse until smooth but still a little chunky.
  4. In a medium bowl, combine mashed avocado, green onions, lemon zest, juice and the green purée. Adjust salt and lemon to taste and garnish with reserved fresh peas, jalapeno and edamame. Spread on warm toast and top with your favorite garnish, Drizzle on extra virgin olive oil before serving.

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Donna John
Yum! Love everything about this recipe! Chef Gigi

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